Salt Beef

[Erikht]

From: Oddley

Salt Beef

5 - 6 lb Beef

3 oz Sea Salt
3 oz Light Brown Sugar
1 oz Allspice
2 oz Juniper Berries
2 oz peppercorns

1 gram Cure #2 per 1 lb of meat (Do not exceed this amount)

Rub on all the ingredients and put the meat in a Ziploc bag or plastic container in the bottom of the fridge. At a temp of 1 - 4 deg Centigrade and turn once a day for at least 14 days.
The cure #2 should protect the meat from nasties.

From: Oddley

Salt Beef

2.7kg (6lb) Beef Brisket, lean
215g (7 1/2 oz) Coarse Salt
3 tbsp Soft Brown Sugar
2 tbsp Black Peppercorns, coarsely crushed
1 tbsp Coriander Seeds, coarsely crushed
10 Juniper Berries, crushed
81 grams Franco's Traditional bacon cure (Calculated at 30 gm per kg)
1 Bay Leaf, crushed
� tbsp Ground Mace
� tbsp Ground Ginger
� tbsp Whole Cloves, crushed

Place the beef in a ceramic or plastic container (metal would be unsuitable), rub half of the salt well into the beef.
Cover the container with clingfilm and refrigerate for 12 hours, turning once.
Remove the meat from the container, rinse and dry well with kitchen towels.
Mix all of the other together.
Rub the mixture into the beef, ensuring its whole area is covered.
Place the beef into the cleaned container.
Cover with clingfilm and refrigerate for 10 days.
Turn the beef every day.
After 10 days, remove from the refrigerator, rinse well.
Place into a saucepan containing simmering unsalted water.
Simmer gently for 3-3� hours or until tender.
If serving hot, add vegetables (onions, carrot, swedes, turnips, etc.) for the final 35-40 minutes of cooking.
If serving cold. place the beef into a tight fitting container, cover with a plate (or similar), stand a heavy weight on top.
When cold place in the refrigerator overnight.
Serve with Horseradish Sauce or Mustard & Horseradish Sauce.

From: Oddley

Old World Corned Beef

1 Beef Brisket, slightly trimmed of excessive fat (not all fat) about 5-8 lbs.
1-� Gallons fresh water
3 cups kosher salt, may require more after testing
4 cloves of fresh garlic, peeled
1 large onion, rough chopped
2 tablespoons whole mustard seed
2 tablespoons whole coriander seeds
1 tablespoon whole cloves
3 tablespoons whole peppercorns
2 large bay leaves
1 tablespoon thyme, whole leaves

Use a large enameled or stainless steel (not aluminum or cast iron) roasting pan or crock. Mix the salt and the water and stir for several minutes until all the salt is dissolved. To test the cure for the proper amount of salt, place an uncooked egg into the brine. If the egg does not float, dissolve about � cup of salt at a time, testing with the egg after each addition to see if the egg floats. When the brine passes the egg float test, combine the remaining ingredients and add the brisket. Submerge the meat using a heavy object such as another stainless steel pot or a non-porous ceramic plate or two. You want to make sure the brisket remains completely submerged at all times. Cover and refrigerate for 8 to 12 days, turning the brisket once every other day. The thicker the brisket is, the longer it will take to fully cure. If you run out of time, you can just go ahead and cook it with reasonable results after about 4 or 5 days. Remember, this technique was designed to preserve the meat, and that may not necessarily be the goal today.