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Classic salt beef

A side of salt beef cut into slices surrounded by bowls of roast potatoes, gherkins and buttered bread

Classic salt beef

Name: Classic salt beef
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4
Cuisine: Jewish
Ingredients: 1-1.3kg brined kosher salt beef; 2 bay leaves; 10 whole black peppercorns; 2 white onions peeled and halved; 2 celery sticks each chopped into 4 pieces; 2 carrots each chopped into 4 pieces

Chelsie Collins

Published: October 20, 2025 at 10:39 AM

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Serves 4

Easy

Prep: 15 mins

Cook: 2 hrs and 30 mins

plus cooling

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Combine the traditions of Christmas and Chanukah with a 'Chrismukkah' menu to mark both holidays. Why not serve this soft, salty beef with mustardy roast potatoes as a plated roast dinner? If you don’t have time to brine the beef brisket joint yourself you can buy it from specialist butchers

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

1-1.3kg brined kosher salt beef
2 bay leaves
10 whole black peppercorns
2 white onions

peeled and halved
2 celery sticks

each chopped into 4 pieces
2 carrots

each chopped into 4 pieces

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Nutrition: Per serving

kcal281
fat12g
saturates4g
carbs0.4g
sugars0.2g
fibre0g
protein43g
salt3.99g

Method

step 1

Rinse the beef for 30 seconds to remove the brine, then transfer to a large, deep saucepan or stock pot and cover with water, ensuring it doesn’t spill over. Bring to the boil over a medium-high heat and skim off any scum that rises to the surface using a ladle or spoon. Repeat for about 10 mins until the water is clearer with no scum.
step 2

Add the bay leaves, peppercorns and veg to the pot and cover with the lid, leaving a slight gap to allow steam to escape. Turn the heat down to low and simmer for 2 hrs 30 mins. If the beef is larger or smaller than 1.3kg, you may need to adjust this time. Remove from the heat and leave the beef to cool in the liquid for 30 mins before slicing and serving warm. Or, to serve cold in sandwiches, cool fully in the liquid for a few hours, then transfer to a container in the fridge to slice and serve as needed. For best results, slice using a serrated knife to ensure the thinnest slices possible.

Recipe from Good Food magazine, Christmas 2025

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