Salt Beef (from scratch) Sandwiches

OK, so a recipe for sandwiches!!! However, these do have the wow factor and takes a week to make as I made the salt beef from scratch. You don’t have to do that but I wanted to. John’s mum used to make the most amazing salt beef and I wanted to try and emulate it – it wasn’t quite of the same calibre but it was pretty damned good and tasty enough for me to decide to do it from scratch again. The cut of beef is also dead cheap and will feed a crowd. This sandwich is spectacular – the tangy pickles, the smooth Swiss cheese together with the succulent beef – truly a thing of wonder with a definite nod towards New York delis! Every sense in me immediately demanded a second sandwich…or a third! My kinda sandwich!!!

Serves 6 – 8

What you need…

for the brine

140g soft light brown sugar

175g coarse sea salt

2 teaspoon black peppercorns

½ tablespoon juniper berries

4 cloves

2 bay leaves

4 sprigs of thyme

1.25 litres water

for the beef

1.2kg piece of beef brisket

1 large carrot, chunked

1 onion, peeled and chunked

1 celery stick, chunked

1 leek, chunked

1 bouquet garni

6 garlic cloves

for the sandwiches (quantities depend on how many you’re making)

Sliced bread, buttered

Emmental slices

Pickled cumbers, sliced

for the sweet mustard

½ teaspoon English mustard powder

½ teaspoon turmeric

1 tablespoon wholegrain mustard

1 tablespoon runny honey

1 tablespoon cider vinegar

A pinch of salt

What to do…

Put all the ingredients for the brine into a very large saucepan and gradually bring to the boil, stirring to help the sugar and salt dissolve. Once it comes to the boil, let it bubble away for two minutes. Take off the heat and leave to cool completely.

Pierce the meat all over with a skewer. Put it in a large, sterilised plastic box or bucket (something non-reactive) and cover the meat with the brine; it must be totally immersed. Pop a lid on and leave in cold room or fridge for seven days.

Take the beef out of the brine and rinse it, then put it in a pan with the vegetables, bouquet garni and garlic, adding enough cold water to cover. Bring the water to simmering point, then leave to poach REALLY gently for two and a half to three hours. Cook until the meat is completely tender (check with a skewer).

Cut into wafer thin slices.

For each sandwich, butter 2 slices of bread and sandwich together with a slice of Emmental. Heat a griddle pan until hot, then griddle on both sides until the cheese has melted. Meanwhile, chuck all the sweet mustard ingredients into a screw-top jar, pop the lid on and shake like mad. Set aside.

Open up the sandwich and assemble your sandwich – piles of salt beef topped with pickled cucumbers and sweet mustard and then the remaining slice of bread with melted cheese. Squeeze together and tuck in – bloody gorgeous and all of your senses will simply demand another one!

Tip…

This sandwich is great with either hot or cold salt beef.

Inspired by….

A combination of two recipes; one from Diana Henry and the other from Waitrose magazine.

How easy…

Not hard at all – just remember that you’re going to fancy a salt beef sandwich one week before you want to eat it!!!!

 

 

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