ZC Salt Beef Recipe

1KG beef brisket

For the brine:

1 tbsp juniper berries

2 tsp black peppercorns

300g coarse sea salt

4 bay leaves

4 cloves

4 sprigs of thyme

The brine ingredients

Put all the ingredients for the brine into a saucepan, pour in 500ml of water and gradually bring to the boil, stirring to help the salt dissolve. Once it comes to the boil, let it bubble away for two minutes. Take off the heat and leave to cool completely.

Beef brisket skewered all over

Pierce the meat all over with a skewer. Put it in a large mixing bowl and cover the meat with the brine, rubbing it in and coating it well. Put into a zip-lock bag and pour in any leftover brine. Seal the bag removing as much air as possible. Leave in the fridge for seven days.

Salt beef in brine and set in the fridge for 7 days

Take the beef out of the bag and rinse it. Put it in a slow cooker adding enough cold water to cover. Cook on LOW for up to 6 hours until the meat is very tender.

Remove from slow cooker, slice and eat warm.

Hot salt beef straight from the slow cooker. It seemed to dry out really quickly.

Serve hot or cold. I found the beef to be a bit dry, so ate some cold with a generous dollop of cream cheese with herbs and garlic. While I did like the results, I found the meat tastes mostly of salt rather than beef, which some people may like, but I like to taste the beef and found the brine to be a little overpowering.

Cold salt beef with garlic and herb cream cheese

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