Traditional Homemade Salt Beef Brisket
Create tender, melt-in-your-mouth salt beef at home with this straightforward simmering method. Perfect for classic deli-style sandwiches or a hearty family dinner, this brisket is infused with aromatic spices for a deep, savory flavor.
Servings6 Portions
Prep Time20 Mins
Cook Time240 Mins
Difficulty
Easy
Ingredients
6
- flat piece of pickled beef brisket1.6 kg
- large carrots peeled but left whole4
- bay leaves2
- black peppercorns1 tsp
- juniper berries4
- sugar1.5 tsp
Step-by-Step Instructions
01
Remove the pickled beef from the refrigerator about an hour before you plan to cook to allow it to reach room temperature. Place the brisket in a large pot and cover it completely with cold water. Bring the water to a boil, then use a slotted spoon to skim off any foam or impurities that rise to the surface.
02
Once the liquid is clear, add the carrots, bay leaves, peppercorns, juniper berries, and sugar. Reduce the heat to a low simmer, cover the pot, and cook gently for 2.5 to 3.5 hours. The beef is perfectly cooked when a fork or skewer slides into the thickest part of the meat with absolutely no resistance.
03
Turn off the heat. You can let the beef rest in its cooking liquid for up to an hour to keep it moist. When ready to serve, lift the meat out and place it on a carving board. Cover loosely with foil and let it rest for 15 minutes. Carve into thick slices against the grain to prevent the meat from crumbling. Serve hot or cold.
Chef's Tips
Always slice the beef against the grain for the most tender texture. If you have leftovers, store them in the fridge submerged in a bit of the cooking liquor to prevent the meat from drying out. The liquor is also great for reheating; simply place slices in an ovenproof dish with some broth, cover with foil, and heat at 180°C for 20 minutes.
