River Cottage salt beef

For the brine
● 5 litres water
● 1kg PDV salt, or sea salt
● 600g demerara or light brown sugar
● 1 tsp black peppercorns
● 1 tsp juniper berries
● 5 cloves
● 4 bay leaves
● A sprig of thyme

For the beef
● 1 bouquet garni
● 1 carrot, peeled and chopped
● 1 onion, peeled and chopped
● 1 celery stick, chopped
● 1 leek, washed and chopped
● ½ garlic bulb (sliced horizontally)

Method

● To make the brine: put all the ingredients into a large saucepan and place over a low heat, stirring occasionally until salt and sugar have dissolved.

● Bring to the boil and allow to bubble for 1–2 minutes, then remove from the heat and leave to cool completely.

● Put beef into a tub and cover it completely with the brine. Weigh the meat down to keep it submerged. Leave to cure in a cool place for 1 day per kg, then remove from brine.

● To cook the beef: put it into a saucepan with the bouquet garni, vegetables and garlic, cover with fresh water and bring to a simmer.

● Poach very gently on a hob or in the oven - preheated to 150°C.

● Cook until the meat is completely tender and yielding when pierced with a skewer. A 3kg piece of beef will take 2½ – 3 hours. Serve carved into fairly thick slices.

Taken from River Cottage Handbook No.13 Curing & Smoking, by Steven Lamb, Bloomsbury