Salt beef is a delicious main or a starter with some salad and buttered bread. If you are partial to salt beef, like I am, then why not make your own salt beef and enjoy in the comfort of your home.
Salt beef is also perfect for making sandwiches.
Here is an easy to follow recipe.
Homemade Salt Beef Recipe
1.7 kg rolled beef brisket (slow roast cut)
250g muscovado sugar
350g sea salt
1 tsp whole black
4 bay leaves
2 medium carrots, peeled and chopped,
1 large white onion, peeled and quartered
Method of Preparation:
1.Bring a large casserole pan with enough water to cover the rolled beef brisket completely (do not put the beef brisket just yet!) to a boil.
2. Stir in the sugar and salt until fully dissolved. Add in the 2 bay leaves and the whole black peppercorns. Simmer for a couple of minutes then turn of the heat and allow this syrup to cool down.
3. Carefully place the beef brisket into the casserole. Ensure that the beef is submerged into the syrup. Place a smaller lid to the casserole that you can push down and therefore can weigh down the beef completely into the syrup.
4. Leave the beef marinating into the syrup for 7-8 days inside the fridge.
5. Rinse out the beef and discard the marinade.
6. Place the beef in a large clean pan. Cover the beef with water and bring to a boil.
7. Add the carrots and onions. Turn down the heat and leave to gently simmer for 5 hours or until soft all over.
8. To test for doneness, insert a skewer in the middle (highest) part of the beef. The skewer should go through easily.
10. Salt beef can be served hot but allow it to settle for perfect succulence by setting it aside for half an hour before carving.
The autumn going to winter weather is ideal for stews and casserole as they are warming and filling for extra energy needed by the body to cope with colder temperature.
The above is not Dinuguan (bloodied Pork). It is beef stewed in Guinness, an Irish dry stout, ergo the dark colouring of the dish. Guinness gives a burnt flavour derived from roasted barley. It gives an authentic Irish flavour popular in beef stews of the world 🙂
2 tbsp vegetable oil
1kg stewing beef, cut into large chunks
100 g baby silverskin pickled onions
1 large onion
2 tbsp plain flour
500ml can Guinness
1 beef stock cube
pinch of sugar
3 bay leaves
big thyme sprig
Method of Preparation:
Heat oven to 160C.
Heat the oil using a large lidded casserole pan.
Add the beef and cook until brown, remove with a slotted spatula into a plate, then set aside.
Add the onion to the casserole, and cook until translucent to brown.
Stir in the flour thoroughly.
Return the meat and any juice accumulated in the plate into the cassserole.
Give it a good stir.
Add the silverskin pickle onions.
Pour over the Guinness.
Crumble in the stock cube, give it a stir.
Season with salt, pepper and a pinch of sugar.
Drop in the bay leaves and thyme sprigs.
Cover the casserole with a lid and place in the middle shelf of the oven for about 2½ hrs, check the meat is tender.
Serve with freshly boiled rice or mashed potatoes.
There is Asian tradition to serve noodles on birthdays for long life. Added to this, I saw in a Korean drama that one must eat the first spoonful or chopstick-ful of noodles without chewing or biting on to the strands so that one life span is not cut short. 🙂
James said that he might choke on the noodles if he swallowed them whole. 🙂 He’s got a point but I told him I have got my mobile phone ready to call an ambulance and while waiting for them to arrive, I will give him the Heimlich manoeuvre.
To report, he was fine and had a good time at his birthday dinner.
500g egg noodle (miki)
4 tbsp sunflower or vegetable oil
1 onion, peeled and sliced thinly
1 carrot, peeled, julliened
125 g bean sprouts
1/2 green bell pepper, julliened
1/2 Chinese cabbage, finely shredded
125 g baby corn, cut into thin strips
2 tbsp dark soy sauce
1 tbsp sherry
1 tsp salt
1 tsp sugar
1 tsp cornflour
1 tsp sesame oil
Method of Preparation:
Prepare the noodles. Cook it according to the packet’s instruction. Drain and run it under cool water to prevent it from cooking further. Drain and set aside.
Heat the oil using a large pan or better yet a wok over high heat.
Stir in the onions and then the carrots and baby corn. Fry for a couple of minutes.
Add the bell pepper, cabbage, bean-sprouts and the noodles.
Tip in the soy sauce, sherry, salt, sugar, cornflour and sesame oil.
Stir-fry until the seasoning has been mixed in thoroughly.
It is very rewarding, and not to mention delicious, to make your own dinner, especially if it is an old family favourite like the baked beans.
This is the important bit: soak the beans overnight. Apparently this is to remove the phytic acid that beans contain which would make them more digestible. I’ve always thought the soaking process was just to make them softer, ergo, would make them cook faster.
But apparently beans contain anti-nutrients, the phytic acid, and this can cause heartburn, indigestion, flatulence and reflux. Ensure to discard the dirty soaking water afterwards.
Of course you can also get cans of beans in the supermarket, which is ready to cook.
400g dried haricot or cannellini beans or two cans of ‘cooked beans”
3 tbsp extra-virgin olive oil
2 red onions, finely chopped
150g pancetta or smoked streaky bacon, finely chopped
2 garlic cloves, finely chopped
400g can chopped tomatoes
2 tbsp dark muscovado sugar
1 tbsp soy sauce
3 tbsp cider vinegar
Soak the beans overnight. Drain them, place in a large casserole pan, cover the beans with water and bring to the boil over a medium heat. Keep removing any scum that gather on top.
Cook for about 45 minutes-1 hour until tender, then remove from the heat and leave to drain in a colander for half an hour.
Heat the oil in a large saucepan over a medium heat, add the onions and garlic.
Stir in the pancetta or bacon and cook for 6-8 minutes.
Add the tomatoes, sugar, soy sauce, vinegar and 400ml water, then tip in the beans. Reduce the heat to low and cook for 1½-2 hours, stirring occasionally, until you have a thick sauce and tender beans.
Using a large casserole pan, bring 4 cups of water to a boil. Add salt and a teaspoon of cooking oil to the water. (The salt will season the pasta whilst the oil will prevent the pasta from sticking together)
Add the macaroni in the boiling water, stirring occasionally until cooked through but still firm to bite, al dente.
Melt butter with the remaining cooking oil (again adding oil will prevent the butter from burning) in a saucepan over medium heat; stir in flour, salt and pepper until smooth, about 5 minutes.
Slowly pour milk into the butter-flour mixture while continuously stirring until mixture is smooth and bubbling, this might take about 5 minutes.
Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.