Over the Gate Forum Index Over the Gate
Join in for a friendly chat over the gate about home and country matters. (Nominated Charity The British Heart Foundation)
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups  {Home Page} Home Page  Join! (free) Join! (free)
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Salt Beef
Page 1, 2, 3  Next
 
Post new topic   Reply to topic    Over the Gate Forum Index -> Recipes
View previous topic :: View next topic  
Author Message
MrsWW
Moderator


Joined: 10 Feb 2007
Posts: 9883


Location: West Sussex

PostPosted: Wed Oct 27, 2010 5:34 pm    Post subject: Salt Beef  Reply with quote

Apologies if this has been discussed before, I had a quick search and couldn't find anything.

I would like a simple recipe please.

1. What cut of beef do I use.
2. The recipe to turn a piece of beef into salt beef - to be served hot, thick cut in between thick slices of bread with mustard on it.

Thank you  
_________________
The World is your mirror and your mind is a magnet.  Life will give you what you attract with your thoughts.  Think, act and talk negatively and your World will be negative.  Think, act and talk with enthusiasm and you will attract positive results.
Back to top
View user's profile Send private message
debbie
Moderator


Joined: 17 Feb 2007
Posts: 5708


Location: exmoor

PostPosted: Wed Oct 27, 2010 5:39 pm    Post subject: Reply with quote

same as for curing a gammon Mrs WW - hot its salt beef, cold its corned beef
_________________
www.hiddenvalleypigs.co.uk
breeders of rare breed freerange berkshire pigs
Butchery, pig processing, smallholding and pig keeping courses just for you.  nose to tail eating is our thing.
Back to top
View user's profile Send private message Visit poster's website
debbie
Moderator


Joined: 17 Feb 2007
Posts: 5708


Location: exmoor

PostPosted: Wed Oct 27, 2010 5:40 pm    Post subject: Reply with quote

Oh ,sorry, personally I use brisket because I like the bit of fat but it works fantastic with venison
_________________
www.hiddenvalleypigs.co.uk
breeders of rare breed freerange berkshire pigs
Butchery, pig processing, smallholding and pig keeping courses just for you.  nose to tail eating is our thing.
Back to top
View user's profile Send private message Visit poster's website
MrsWW
Moderator


Joined: 10 Feb 2007
Posts: 9883


Location: West Sussex

PostPosted: Wed Oct 27, 2010 5:41 pm    Post subject: Reply with quote

Any chance you could post me up an idiot's guide to what to do to get it from brisket to salt/corned beef?  Thank you  
_________________
The World is your mirror and your mind is a magnet.  Life will give you what you attract with your thoughts.  Think, act and talk negatively and your World will be negative.  Think, act and talk with enthusiasm and you will attract positive results.
Back to top
View user's profile Send private message
Woodsmoke



Joined: 29 May 2010
Posts: 3209



PostPosted: Wed Oct 27, 2010 5:44 pm    Post subject: Reply with quote

Here you go  

6lb Brisket (you cna adjust the rest of the quantities to suit the weight of beef you intend to use)
10oz coarse salt
4 tbsp soft brown sugar
2 tbsp black peppercorns, crushed
1 tbsp coriander seeds, crushed
10 juniper berries, crushed
1 tsp saltpetre (only there to preserve the colour of the beef, so don't worry if you can't find any. If you can hang on a few days I'll put some in with your mead & chorizo?)
1 bayleaf
˝ tbsp ground mace
˝ tbsp ground ginger
˝ tbsp cloves, crushed

Place the beef in a ceramic or plastic container (not metal), & rub half the salt well into the beef.
Cover the container with clingfilm and refrigerate for 12 hours, turning once. This is to give you an initial 'cure', the actual flavouring comes next.  
Remove the meat from the container, rinse and dry well.
Mix the rest of the ingredients together.
Rub the mixture into the beef, ensuring you get it into all the nooks & crannies.
Rinse out the container, & put the meat back in.
Cover with clingfilm and refrigerate for 10 days, turning the beef every day.
After 10 days, remove from the fridge & rinse.
Simmer gently for 3-3˝ hours or until tender (in unsalted water!)
If serving hot, add stock veg' for the half hour or so of cooking.
If serving cold, place the beef into a tight fitting container, cover with a plate (or similar), & weight it down. I have a couple of clean housebricks well-wrapped in clingfilm & tinfoil that I use for weighing down pressed meat, but anything heavy will do (couple of books, tupperware container full of water, boxes of cartridges, etc)  
Leave to cool, then stick it into the fridge overnight  
Back to top
View user's profile Send private message
MrsWW
Moderator


Joined: 10 Feb 2007
Posts: 9883


Location: West Sussex

PostPosted: Wed Oct 27, 2010 5:49 pm    Post subject: Reply with quote

That sounds good Stu and yes, I'll hang on a few days.  Thanks  

Edited to say:  When I was working in London there was a most fantastic little place in Leadenhall Market where I used to get hot salt beef sandwiches for lunch quite often during the cooler months.  I'm really looking forward to recreating this  
_________________
The World is your mirror and your mind is a magnet.  Life will give you what you attract with your thoughts.  Think, act and talk negatively and your World will be negative.  Think, act and talk with enthusiasm and you will attract positive results.
Back to top
View user's profile Send private message
midlandsman



Joined: 08 May 2009
Posts: 363


Location: Leicestershire, UK

PostPosted: Wed Oct 27, 2010 6:03 pm    Post subject: Reply with quote

Hi

The traditional cuts for salt-beef are brisket as already mentioned, or silverside.

If using saltpetre allow at least 10 days curing. 1 teaspoon of saltpetre is about 10 times too much (for current EU standards). I'd just use a small pinch - all that's needed is 0.4gm!

HTH
Back to top
View user's profile Send private message Visit poster's website
WhatCameFirst



Joined: 17 Oct 2008
Posts: 1735


Location: Surrey Hills - still an AONB despite John Prescott

PostPosted: Thu Oct 28, 2010 8:06 am    Post subject: Reply with quote

Woodsmoke's recipe is the one that I use MrsWW.  I started mine last night for the bonfire when we always have a houseful, (in that village just up the road from you which has a better display than Lewes... not that we compete or anything).
_________________
Sue
Who needs a lawn?  Dig it up (or get your chickens to do it).
Back to top
View user's profile Send private message
MrsWW
Moderator


Joined: 10 Feb 2007
Posts: 9883


Location: West Sussex

PostPosted: Sat Nov 06, 2010 12:18 pm    Post subject: Reply with quote

Well that's a 6 lb chunk of brisket having it's first salting.  Will keep you all posted on how it turns out.

Thanks for the saltpetre Stu  
_________________
The World is your mirror and your mind is a magnet.  Life will give you what you attract with your thoughts.  Think, act and talk negatively and your World will be negative.  Think, act and talk with enthusiasm and you will attract positive results.
Back to top
View user's profile Send private message
Woodsmoke



Joined: 29 May 2010
Posts: 3209



PostPosted: Sat Nov 06, 2010 1:01 pm    Post subject: Reply with quote

No worries. Hope it turns out well for you! Look forward to seeing how you get on  
Back to top
View user's profile Send private message
midlandsman



Joined: 08 May 2009
Posts: 363


Location: Leicestershire, UK

PostPosted: Sat Nov 06, 2010 3:49 pm    Post subject: Reply with quote

I fully appreciate that it is your choice to cure meat as you wish. But given the concerns expressed by many about nitrates, to the extent that many people won't use them even though they offer protection against the nastiest of bacteria, I find it bizarre that you would want to put levels of around 1750mg/kg into your brisket when you only need around 100mg/kg and when the EU advised amount is below 150mg/kg maximum.

That's extreme by anyone's standards.
Back to top
View user's profile Send private message Visit poster's website
Woodsmoke



Joined: 29 May 2010
Posts: 3209



PostPosted: Sat Nov 06, 2010 5:38 pm    Post subject: Reply with quote

It is optional  

I've used this recipe for ages, & while it may not keep the Eurocrats entirely happy it works & it results in a good finished product. If I was a commercial enterprise I'd be forced to comply with whatever the EU decided they were going to dictate to us next, but as it is....................

In any case, the 10-day curing period should ensure that the nitrate (or at least the greater portion) will break down & then be further disseminated through cooking.

Anyone worried about it can easily leave it out though  
Back to top
View user's profile Send private message
MrsWW
Moderator


Joined: 10 Feb 2007
Posts: 9883


Location: West Sussex

PostPosted: Sat Nov 06, 2010 5:53 pm    Post subject: Reply with quote

Woodsmoke wrote:
It is optional  

Anyone worried about it can easily leave it out though  


I'm not a Eurocrat, not doing it commercially and not worried so will be adding it with the other ingredients first thing in the morning when the beef has finished it's first cure  
_________________
The World is your mirror and your mind is a magnet.  Life will give you what you attract with your thoughts.  Think, act and talk negatively and your World will be negative.  Think, act and talk with enthusiasm and you will attract positive results.
Back to top
View user's profile Send private message
midlandsman



Joined: 08 May 2009
Posts: 363


Location: Leicestershire, UK

PostPosted: Sat Nov 06, 2010 6:03 pm    Post subject: Reply with quote

I fully accept that anyone not operating commercially can do as they like. I've no doubt that the product will be excellent.

Your comments about the reduction of the cure over time would be correct if we were talking about nitrIte here, but NitrAte is a different kettle of fish! It needs to turn into nitrite before it can start curing, and this takes time, which is why it's often only used in products cured for a much longer time nowadays (salami, air dried meat etc). Even then there is no guarantee that it will convert fully to nitrite as that's dependent on bacteria in the meat, hence the worry over residual amounts.

As you say, the use of it, or not, is optional and doesn't radically affect the outcome, so the simple answer is that if you want to use it, just use less. That way you achieve what you set out to do and also cure safely.

I've got a wry smile on my face as I write this as I usually seem to spend half my time defending the use of cures; here I am saying to use less!

The juxtaposition between this thread and others on cured products here is quite interesting for a newcomer.
Back to top
View user's profile Send private message Visit poster's website
MrsWW
Moderator


Joined: 10 Feb 2007
Posts: 9883


Location: West Sussex

PostPosted: Sun Nov 07, 2010 11:02 am    Post subject: Reply with quote

Well that's the joint rubbed and massaged with the rest of the ingredients and it's gone into the fridge to begin it's long cure.  I'll be turning it every day until it's done and I am SOOOOO looking forward to cooking this.

The smell in my kitchen as I was grinding up the various spices and berries was absolutely delicious.


_________________
The World is your mirror and your mind is a magnet.  Life will give you what you attract with your thoughts.  Think, act and talk negatively and your World will be negative.  Think, act and talk with enthusiasm and you will attract positive results.
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    Over the Gate Forum Index -> Recipes All times are GMT
Page 1, 2, 3  Next
Page 1 of 3

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum
All Proceeds to Leukaemia Research.

Card File  Gallery  Forum Archive
Powered by phpBB © 2001, 2005 phpBB Group
Create your own free forum | Buy a domain to use with your forum