Dunwood Farm Staffordshire Meat Delivery and Ipstones Butcher

Order before 12pm for next day local delivery Wed - Sat : National deliveries require 48hours notice delivered Wed - Fri

Prep Time: 30mins

Cook Time: 4 hours (& 8-10 days curing!)

Curing Beef Brisket & Cooking Salt Beef

Salt beef is a fantastic way to pay homage to the humble beef brisket.  Curing it requires patience, but it’s fairly straight forwards, and the results are well worth waiting for.

Curing Ingredients: 2kg rolled beef brisket, 4 litres water, 400g salt, 150g sugar, 4 bay leaves, 4 garlic cloves, 1/2 tsp. allspice, 4crushed juniper berries, 1/2 tsp. ginger, 1/2 tsp. coriander, 1/2 tsp. mace, 2 cloves, 1 tsp. crushed black pepper.

Salt Beef Ingredients: Cured brisket, whole carrot pealed and roughly cut, quartered onion, 2 peeled and crushed cloves garlic


For the curing process, it’s incredibly important that you maintain impeccable hygiene standards.  Add the water and all the dry ingredients, except the bay leaves into a large saucepan and bring to the boil, and stir to ensure everything is well blended and dissolved.  Turn off the heat, and allow this to completely cool.


Once the brine is fridge cold, take the brisket and place it a new zip lock bag.  Pour over the brine, add the bay leaves, then close the bag with as little air inside as possible, before placing in the refrigerator (at the bottom is best as this is likely to be the coldest part).


Turn the brisket daily, and leave in the brine for 8 to 10 days.


You’ve now got a cured brisket.  Remove the brisket from the brine, wash with fresh water, then place it in a pot of fresh cold water for at least 4 hours.  Change the water, and add your vegetables.  Simmer gently for around 4 hours; you’ll know it’s cooked when a skewer passes through it with practically no resistance.


Once the salt beef is cooked, allow to cool for at least 10 mins.  Serve roughly cut with your choice of vegetables and horseradish, or in a rye bread sandwich with your choice of mustard.