Salt beefI started my salt beef last night for bonfire night. We are lucky enough to have one of the biggest bonfire and firework displays in the country about 5 minutes walk from WCF Towers so we always have a houseful.
Start by rubbing about 4oz of salt (I just use table salt for this, it's about the only time I do), into a rolled piece of brisket or silverside, about 12" long. Leave that overnight in the fridge, then rinse and dry.
Have a tupperware or ceramic dish for storing for about 10 days in the fridge. The rub is made up of :
3oz dark brown sugar
2oz + of ground black pepper
2 tbs groud coriander
1 tbs alspice
1 tbs ground ginger
Rub it all into the dried off meat, and stick in the fridge covered in cling film, turning once a day.
After 10 days, rinse off again and cover with water in a large pan. I must admit I cut mine in half so I have two smaller pieces which cook more evenly I think. Anyway, simmer slowly on a very low heat for 3 hours at least. It should fall apart.
We serve it with buns, and there's never any left