Salt Beef

Name: Salt Beef
Cook time: 150 min
Total time: 150 min
Yield: 8
Cuisine: International
Ingredients: £20 (money) Pickled Brisket; 6/12 Peppercorns (depending on how much being made); 6 Bayleafs; 1 table spoon Cooking Salt; 2/3 cloves Garlic; 1 table spoon Red Wine Vinegar; 2 White Onions; 3 Carrots (in batons)

Over a year ago 10,580 views

Cook: 150 mins

Serves: 8

Main Course 👨‍👩‍👧‍👦 Family Food 🧺 Outdoor & Picnic

Ingredients

£20 (money) Pickled Brisket
6/12 Peppercorns (depending on how much being made)
6 Bayleafs
1 table spoon Cooking Salt
2/3 cloves Garlic
1 table spoon Red Wine Vinegar
2 White Onions
3 Carrots (in batons)

Accompaniment

Description

Nan would never serve her Salt Beef in a sandwich, rather always preferring to serve it with roast potatoes and greens. It would appear on either Friday night or Saturday lunchtime

Method

1
Thoroughly wash the brisket in cold water before proceeding with anything listed below.

Place brisket in pressure cooker

Add all of the above ingredients (adding extra 'salt' for flavour - thus the name 'salt beef')

Cover with water and leave to cook for two hours on a medium setting

After two hours remove pressure cooker from heat and wait for pressure cooker ‘indicator’ to recede (usually between 5 / 10 minutes) before opening cooker

Try meat, if not soft enough, put back on the boil in the pressure cooker for a further 30 minutes

Once complete take the brisket out of pressure cooker and allow the meat to cool (for up to an hour)

Once cooled down slice with electric knife

Keep water as gravy to reheat Salt Beef in oven (also keep bayleaves, peppercorns and carrots) to use when reheating for serving