Make your own authentic Salt Beef using this superb salt beef curing salt which contains regular salt and the cure which helps preserve the Beef and fix the colour. The cure is a 'plain' cure with no added herbs or spices so the attached recipe is just one of many you could use, indeed you can use any traditional recipe and follow it exactly by simply replacing the salt and saltpetre with Weschenfelder's Salt Beef Curing Salts.
INGREDIENTS
1kg Beef Brisket
2ltr Salt Beef Brine Cure
150g Brown Sugar
1 tsp Crushed Black Pepper
1 tsp Coriander Seed
2 Bay Leaves
1 tsp Ground Thyme
METHOD
Mix the Brine by adding 95% water to 5% of the Salt Beef Cure, i.e. 50g of cure to 1 ltr of water. Add the sugar and spices to the brine and bring quickly to a boil before allowing it to cool down. Once the brine is cold cover the beef with the brine in a suitable 'Tupperware' type container. You may need to weigh the meat down if it floats in the brine. Leave in the fridge for 3-4 days turning the beef daily. Once the beef is cured wash under cold running water and then cook in gently simmering water for 2-3 hours. The meat can then be served hot with bread and mustard or left to stand.
Weschenfelder Top Tip: Serve thinly sliced with mustard of course!