Salt Beef Food

POACHED SALT BEEF & ROOT VEG

Steps:

• Heat oven to 160C/140C fan/gas 3. Pour the stock into a flameproof roasting tin or shallow casserole dish, add 3 tbsp mustard and bring to the boil. Turn off the heat, then scatter in all of the vegetables except the radishes and onions. Nestle the beef in the middle, fat-side up. Brush the top of the beef with the remaining mustard, scatter over 1 tsp cracked black pepper, cover with a lid or foil and put in the oven for to braise for 3 hrs, or until the beef is tender.
• Leave everything to cool a little, then lift the meat from the dish, transfer to a board and carve into thin slices. Stir the onions through the broth with the other vegetables, then divide the braised vegetables between bowls and pour in the mustardy cooking juices. Drape the slices of beef over the top, then poke in some radishes so they're in amongst it all. Scatter the dill over just before serving.

SIMPLE SALT BEEF

Steps:

• If you can, allow the pickled beef to come up to room temperature before you start by leaving it on the kitchen counter for an hour. It will speed up the cooking time. Put the beef in a large pan and cover with cold water. Bring to the boil, skimming away any foamy scum that rises to the surface. Once the foam has been mostly removed, add all the other ingredients. Adding them now means they don't get in the way of the skimming.
• Reduce the heat, cover and simmer gently for 2 hrs 30 mins-3 hrs 30 mins or until a fork pushed into the meat slides in easily - it should be really soft. Start checking after 2 hours - there should be no resistance when you pull the fork out of the meat. You could also use a skewer to do the testing - make sure to push it into the thickest part of the meat.
• Once the beef is tender, turn off the heat. Either leave it sitting in the cooking liquor if you're not ready to eat (it can sit like this for up to an hour), or use two forks to lift the meat out, allow the water to drain off, then put it on a board. Keep the liquor if you plan to reheat or freeze the salt beef. Cover loosely with foil and allow to rest for 10-15 mins. To serve, slice thickly against the grain of the meat or it will crumble. Serve hot or cold.Leftovers will keep in the fridge for three days and in the freezer for up to six weeks. Before freezing, it's best to slice it and wrap first in baking parchment, then foil. Make sure you also freeze the pot of cooking liquor. When you want to eat it, defrost and then put it (with slices arranged back into a whole brisket shape) in an ovenproof dish with the thawed liquor. Cover with foil and reheat at 180C/160C fan/gas 4 for 20 mins.

BEEF ROASTED IN SALT CRUST

Steps:

• In a bowl stir together the salt and 3/4 cup water until the mixture forms a slightly stiff paste resembling wet snow. Arrange the rib roast, fat side up, in a roasting pan and coat it completely with the salt mixture, patting the mixture on about 1/4 inch thick. Roast the beef in the middle of a preheated oven 325°F. oven for 2 hours (about 22 minutes per pound), or until it registers 130°F. on a meat thermometer for medium-rare meat. Transfer the beef to a cutting board and let it stand for 15 minutes. Remove the crust with a hammer and carve the meat.