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Salt Beef
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gerryindevon



Joined: 30 Jan 2010
Posts: 380


Location: Zeal Monachorum, Devon

PostPosted: Sun Nov 07, 2010 3:37 pm    Post subject:  Reply with quote

Woodsmoke wrote:
1 tsp saltpetre (only there to preserve the colour of the beef, so don't worry if you can't find any.:

Woodsmoke, when making raised pies I use some Geo Watkins' anchovy sauce to preserce the pinkish colour. Do you think that would work for this recipe? Thanks.
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MrsWW
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Location: West Sussex

PostPosted: Tue Nov 16, 2010 6:45 pm    Post subject: Reply with quote

Well guys and gals, here it is after Day 10 of turning.  It'll be rinsed off and simmered with stock veg tomorrow evening.




Next question - this joint was rolled and tied when I got it but I untied it to ensure the cure got into every nook and cranny.  Do I need to re-roll and tie it after rinsing before simmering it in the stock?

I must say - every day when I've opened this tub to turn the meat the smell is absolutely fantastic and I can't wait to taste the finished product.  We'll be having hot salt beef for dinner tomorrow night and after that, as advised, I will be weighting it to cool for corned beef thereafter.

Thanks for all the advice received x  
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Woodsmoke



Joined: 29 May 2010
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PostPosted: Tue Nov 16, 2010 9:16 pm    Post subject: Reply with quote

That's looking good, Teri!  

As for re-rolling it? I guess it depends entirely on how you want to serve it..........if you roll it again you can carve it into 'rounds', & it might prove to be easier to weigh down for corned beef too?

Gerry? Sorry mate, I missed your last post   I guess if your anchovy sauce works for your pies it should work in this recipe too? I've never used it myself, but I can't see any reason why you shouldn't use it  
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MrsWW
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PostPosted: Tue Nov 16, 2010 9:20 pm    Post subject: Reply with quote

The hot bit will just be "torn" into shreds for eating tomorrow night.  The rest will be pressed for corned beef but if I don't/can't roll it, I guess I'll just shove it into a film lined loaf tin whilst still hot to weight it down so hopefully that'll give it a better shape for slicing when cold.

Thanks Stu (and Debbie) for your help/advice/persuasion to try this - I'm really proud of it  
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midlandsman



Joined: 08 May 2009
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Location: Leicestershire, UK

PostPosted: Tue Nov 16, 2010 11:55 pm    Post subject: Reply with quote

Enjoy!
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gerryindevon



Joined: 30 Jan 2010
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Location: Zeal Monachorum, Devon

PostPosted: Wed Nov 17, 2010 6:22 am    Post subject: Reply with quote

Woodsmoke wrote:
Gerry? Sorry mate, I missed your last post   I guess if your anchovy sauce works for your pies it should work in this recipe too? I've never used it myself, but I can't see any reason why you shouldn't use it  

Thanks for reply, Woodsmoke.
Your beef looks amazingly good.
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MrsWW
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PostPosted: Wed Nov 17, 2010 4:45 pm    Post subject: Reply with quote

Well, it's started it's boiling session so will let you know later what the verdict is on taste - the kitchen is smelling delicious  
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MrsWW
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PostPosted: Wed Nov 17, 2010 6:58 pm    Post subject: Reply with quote

Another question - is it worth using the boiling liquor for anything?
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Woodsmoke



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PostPosted: Wed Nov 17, 2010 7:43 pm    Post subject: Reply with quote

When I'm not being shouted at for having too much stock, I reduce it right down to concentrate the flavour & put it in ice-cube bags.

You'll probably find it's too salty to use on its own but it makes a grat addition to casseroles, soups, stews, etc. I just chuck a couple of the frozen cubes in. It's easy to end up oversalting a dish though, so I tend to leave the seasoning until last

How's it turned out then?  
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MrsWW
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PostPosted: Wed Nov 17, 2010 7:56 pm    Post subject: Reply with quote

Should be tender in the next half hour or so!  I can't wait and keep lifting the lid to check for tenderness.
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Woodsmoke



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PostPosted: Wed Nov 17, 2010 7:58 pm    Post subject: Reply with quote

Go on.......................have a sneaky taste. You know you want to    
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MrsWW
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PostPosted: Wed Nov 17, 2010 8:01 pm    Post subject: Reply with quote

Woodsmoke wrote:
Go on.......................have a sneaky taste. You know you want to    


No, I won't and you can't make me so ner ner ner  
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MrsWW
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PostPosted: Wed Nov 17, 2010 8:52 pm    Post subject: Reply with quote

WOW - it's fantastic  

If you haven't tried this before then I highly recommend it.

We've had hot salt beef sandwiches served with mustard and pickled gherkins tonight - absolutely bdooly marvelous.

The rest of the beef is currently being pressed in a loaf tin with rather a lot of weight on it so we've got corned beef for sarnies for a few days.

The stock is cooling down so it can go into ice cube trays and then into the freezer for future use as per Woodsmoke's suggestion (thanks Stu).

I've also just polished off a plate of cook's perks - bits of the salt beef (still warm) with homemade spiced pickled marrow - OMG now that was delicious!

Go on guys and gals - give it a try.  I don't think you'll be disappointed.

Sorry for the lack of photos throughout the process - promise I'll try harder next time  
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Woodsmoke



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PostPosted: Wed Nov 17, 2010 9:02 pm    Post subject: Reply with quote

It really is something else, hey Teri?

Glad it worked for you!
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MrsWW
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PostPosted: Wed Nov 17, 2010 9:08 pm    Post subject: Reply with quote

Woodsmoke wrote:
It really is something else, hey Teri?

Glad it worked for you!


Yes it is and thank you for your advice and the extra ingredient I needed  


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