We're really pleased to add salt beef to our range of meats. We take well-hung beef from our regular supplier and use the silverside joint that we then cure by hand to our own secret recipe.
To cook the salt beef you need to simmer it for several hours and it can then be served hot or cold as a main meal or sliced up for sandwiches. It will keep quite well in a fridge for a couple of weeks.
Please place your order in advance, as we do not always have salt beef in stock.
1.2kg piece of corned silverside
1 teaspoon peppercorns
1 tablespoon brown sugar
1 bay leaf
splash of brown vinegar
2 onions, peeled and cut into quarters
Take your corned silverside and place it into a large pot and add cold water until it just covers the beef. Add the peppercorns, cloves, brown sugar, bay leaf, brown vinegar and onions. Slowly bring to the boil and simmer for a couple of hours. When you can insert a fork easily into the beef it will be tender. It can be cooked for up to three hours if you want a really tender corned beef.