Salt Beef

I think we all agree that this was probably one of the best dishes in our Amigo Oven! It takes a little prepping in advance but it is well worth it. Serve it in bagels or hot ciabatta bread – delicious…

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For the brine

  • 200g soft light-brown sugar
  • 300g coarse sea salt
  • 2 tsp black peppercorns
  • 1 tbsp. juniper berries
  • 4 cloves
  • 4 bay leaves
  • 4 sprigs of thyme

For the beef

  • 1 kg beef brisket
  • 1 large carrot, roughly chopped
  • 1 onion, roughly chopped
  • 1 celery stick, roughly chopped
  • 1 leek, cut into large chunks
  • 1 bouquet garni (fresh rosemary, thyme, flat-leaf parsley, tied with string)
  • Half head of garlic
      • Outline Skewers Sketch

Method

  1. Put all the ingredients for the brine into a very large saucepan, pour in 2 litres of water and gradually bring to the boil, stirring to help the sugar and salt dissolve. Once it comes to the boil, let it bubble away for two minutes. Take off the heat and leave to cool completely.
  2. Pierce the meat all over with a skewer. Put it in a large, sterilised non-metallic bowl or bucket (I used a large mixing bowl) and cover the meat with the brine; it must be totally immersed. Leave in a very cool place for three or four days.
  3. When you are ready to cook your salt beef fire up your oven to full heat then let it drop down to about 500c. (Keep door shut)
  4. Take the beef out of the brine and rinse it. Roll and tie the meat and put it in a casserole dish (with lid) with the vegetables, bouquet garni and garlic, adding enough cold water to cover.
  5. Place in your Amigo Oven for approx. 4.5 hours. When cooked, slice thinly and serve on toasted ciabatta with gherkins and mustard or warm bagels.