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.
To be truthful, I have not really tasted chicken feet before but Peter had. He said it was taste but rather rubbery. I’ll take his word for it. 🙂
1-2 lbs chicken feet, cleaned thoroughly
1/2 cup soy sauce
1 cup cider vinegar
½ teaspoon whole peppercorn
3 bay leaves
1/2 tablespoon sugar
5-6 cloves garlic, crushed
1 tsp dried chilli
3-4 tbsp vegetable oil
1½ cups water
Method of Preparation:
Clean the chicken feet thoroughly and trim all claws. Butchers usually would have trimmed the scary claws already. 🙂
Heat a large saucepan or a wok and add the chicken feet with the soy sauce, vinegar and water.
Also add the bay leaves, peppercorn, sugar and half of the crushed garlic. Do not stir. Bring this to a boil and then lower down the heat and leave to simmer for three quarters of an hour. (45 minutes)
Remove the chicken feet from the remaining liquid. Drain and then set aside the stewed feet. Do not discard the liquid sauce from the wok. Pour in a container and set aside.
Clean the wok and heat.
Add the oil. Stir in the remaining garlic and fry until fragrant.
Add the dried chilli.
Stir in the fried chicken feet and fry until sizzling hot.
Pour in the liquid sauce and heat for a minute or two.
Transfer into a serving bowl and enjoy with a few beers.