How do you cook Salt Beef?

Answer 1

Salt Beef

2.7kg (6lb) Beef Brisket, lean
285g (10oz) Coarse Salt
4 tbsp Soft Brown Sugar
2 tbsp Black Peppercorns, coarsely crushed
1 tbsp Coriander Seeds, coarsely crushed
10 Juniper Berries, crushed
1 tsp Saltpetre
1 Bay Leaf, crushed
½ tbsp Ground Mace
½ tbsp Ground Ginger
½ 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 3-3½ 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.

Answer 2

1

Answer 3

#131453Marinated Herbed Beef in a Salt Crust

This cooking method results in very moist meat. Marinating the beef in the herb mixture makes it even better. It works with other types of beef roasts too. You will need a meat thermometer but could also cook it approx 18 minutes per LB for rare... — Pets'R'us
if you inter sting open and enjoy

Answer 4

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Answer 5

don't bother faffing around salting the beef yourself, really good butchers will be doing it right now so order one from them or Asda do a good salt beef. Then all you have to do is plonk it into boiling water, return to boil then simmer for approx 3-3.5 hrs for a 3lb joint

Answer 6

You’ve been watching your mom and dad do it since you were a kid! Cooking beef that is. Cooking beef the right way can be a little tricky. How often have you ended up with a dry meat loaf or under cooked sirloin? Knowing what temperatures and the times to cook beef are essential to cooking your beef just right.

There are also little tricks that cooks have learned through the years to make beef cooking a lot easier and give you greater peace of mind the next time you grill, bake or filet your next beef!

Beef Tips:

Place a few pieces of dry bread in the broiler pan when broiling meats to soak up dripping fat. This can eliminate smoking fat as well as reduce the chance that the fat will catch fire.

To make nice round hamburgers, place a round meat ball between wax paper and mash with a clear dinner plate. You can watch your progress and make hamberger size to your specifications. This also makes patties ready to freeze and easy to seperate when ready to thaw.

Trim fat from beef after cooking as leaving a layer of fat preserves juiciness. Slow cookers and pressure cookers are ideal for less tender cuts of beef.

Salt beef after cooking or browning (unless it's added to the dredging flour) as salt draws moisture out of beef.

Patting beef and steaks with paper toweling before cooking makes for better browning of the meat.

Browning beef prior to cooking by moist heat methods adds rich color and flavor.

For easy storage and thawing of ground meats, before freezing divide the meat into several equal parts and place between pieces of wax paper. Use a rolling pin to flatten meat into a thin, wide patty. Layer the wax paper and rolled out patties and store in a large freezer bag. Not only do the thin patties take less freezer space than the store wrapped heap of meat, they also take less time to defrost and you can defrost only the amount you need! Especially handy if you're buying in bulk and only cooking for two!
Beef Cooking Times:
Sirloin from 10 to 12 minutes
Boned sirloin from 10 to 12 minutes
Sirloin with bone from 14 to 16 minutes
T-bone from 15 to 18 minutes
Beef fillet from 12 to 15 minutes

Answer 7

you get a bowl full of sea salt. and cover ever inch of the beef with it, as if it were batter, grill , then scrape all th salt of and there you have it, not very healthy but enjoy

Answer 8

do no longer. Be compassionate and be a vegetarian! Why kill to stay? we can't communicate of love jointly as residing on the flesh of murdered residing entities. Take care and terrific needs continuously GOURANGA GOURANGA GOURANGA

Answer 9

boil it in a stew or something? but let it soak in water for 24hrs to get rid of most of the salt (like you do with pork shanks and stuff).