We think you need to try Cyndy’s sensational Salt Beef!

With thanks to Jason Pagnall for the original recipe!

Ingredients

1.25k pickled brisket (I always choose a piece with some fat on as this helps to keep the beef tender.  Any excess fat can be discarded after cooking)

2 medium onions, peeled and halved

4 carrots, peeled, topped and tailed

6 celery stalks, trimmed

½ bunch thyme

3 bay leaves

6 parsley stalks

12 black peppercorns

¼ cup cider vinegar

4 sprigs flat leaf parsley for garnish (although I cut up the carrots, and place them on the serving dish for decoration)

METHOD

Put all the ingredients together in a large saucepan with just enough water to cover.

Cover the pan, and bring to the boil very, very, very slowly. It can take up to 2 hours but I find this keeps the beef very tender.

When just boiling, skim and with lid on, simmer gently for 2.5 hours.

Check the seasoning every hour, to see if more salt needs to be added.

Rest the beef for 4-5 minutes before slicing, and slice across the grain.

Spoon some liquid from the pan over the sliced beef before serving to keep the beef nice and moist.

Put any left overs in a container and cover with liquid from pan. This keeps in the fridge for a couple of days and freezes very well.

Do you have any tips for getting really tender meat?

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