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ETHICAL, PASTURE FED MEAT
We recommend 4-5 portions per kg.
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A wonderful traditional treat, we're big fans of salt beef and are really pleased to see it having a renaissance. Salt beef is made from brisket. Once cured for a week in our traditional brine, the rolled brisket joint becomes salt beef, ready for classic pot roasting.
Cooking your salt beef is all about maximising the texture and the flavours imparted by the brining process. Cook the joint just as you might a gammon - in water, with just a few root veg to add a delicate hint of freshness. You can do this on the hob or in the oven, but remember the longer you give it, the more yielding and tender the joint will be, with the flank muscle delivering great flaky texture.
Delicious served hot, salt beef really is in its prime when used as a cold cut. Taking inspiration from epic American deli sandwiches, layer thin slices of salt beef on rye bread with pickles or sauerkraut and mustard.
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