Thursday, 4 August 2011

Salt Beef

Corned beef (US) or salt beef (UK) are types of salt-cured beef products present in many beef-eating cultures.

Corned beef features prominently as an ingredient in many cuisines, including the Jewish, Irish American, and Carribean cuisines. Corned beef is also a main part of the German dish Labskaus, well known during World War 2 and still served today in restaurants on Germany's Northern coast.

Salt beef is a Jewish deli meat made from beef briskets cured in brine. The salt breaks down the tough brisket meat while letting its flavours emerge. When sourcing briskets that have already been cured, meat texture comes down to cooking, conditioning and carving.

Here at I-crave we home-cure the beef in a wet salt brine solution for 15 days on the premises. The cured briskets are then patiently simmered with peppercorns, bay leaves, and herbs, for several hours. The beef is more supple and tender due to the brining! 
Second, we slice the beef thinly, which we prepare in sandwiches with horseradish and/or mustard, and sweet pickled gherkins. We also sell in portions of 100g, or whole joints, for customers to purchase for their own recipes!

Other serving suggestions for salt beef? Try the sandwich heated for a whole new kick, in a bagel, salad...
Try salt beef in your breakfast with potatoes, hash browns, and fried egg- what a great way to start the day! 

Even in a hot dinner why not give Salt Beef and horseradish mashed potato a go served with onions, carrots, celery, leek and peeled garlic cloves- Yummy!!

Have your tastebuds been tickled? Follow us on facebook for more salt beef suggestions :)

No comments:

Post a Comment