[Rich/Jan]

Hi all - thinking of doing some salt beef - anyone done it - and was it successful?  I have a book or two on the subject so can always resort to these if needed.  Jan

[chairmanphil]

Hi all - thinking of doing some salt beef - anyone done it - and was it successful?  I have a book or two on the subject so can always resort to these if needed.  Jan

hi rich/jan, make it 3 -4 times a week to the new york jewish style. salt brine it for 2 weeks soak it in fresh cold water for 24 hours with at least 3 changes of water. boil for 3 hours with stock veg and herbs of your choice. i always put a tablespoon of mustard powder in with it. leave it in the liquor for 24 hours after cooking to improve the flavour. anymore help needed let me know! 

[Rich/Jan]

thanks for that - just purchased a good book on charcuterie etc and Jane Grigsons book.  Lots of info in these.  Jan