Recipes>Beef Recipes
Salt Beef, Bay, Thyme
by Natalia Conroy from The Kitchen Orchard
Easy
Serves roughly 6-8 (but see above)
Take beef brisket and create some tasty salt beef with this frugal recipe. The beef is enhanced with the likes of fennel seeds, bay leaves and fresh thyme.
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From the book
The Kitchen Orchard
Natalia Conroy
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Introduction
How you serve this and how many it serves is entirely up to you. I make it to have it in the fridge, like a cured ham. It sits in its cooking liquor and I whip it out for sandwiches and snacks as required. It will keep about 5–7 days in the fridge in an airtight container.
Tags
Ingredients
| 2kg | brined beef brisket (this should be available from a good butcher) |
|---|---|
| 6 | bay leaves |
| 4 tbsp | coriander seeds |
| 1 tbsp | fennel seeds |
| 1 head | garlic, halved horizontally through the middle |
| 1 | red onion, quartered |
| 1 tsp | dried chilli |
| 1 | rosemary branch |
| ½ bunch | fresh thyme |
| 3 | celery sticks |
| 1 tbsp | black peppercorns |
Method
Rinse the brisket in cold water a couple of times to remove any excess brine.
Place all the ingredients in a large pot and cover with water. The water level should come to at least 2.5cm above the top of the pot’s contents. Bring to the boil then reduce the heat and simmer for 3–3½ hours or until the meat is very tender.
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Ingredients
Method
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