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| Day 14 |
The day of reckoning for the
salt beef is finally here. After two long weeks of turning in the fragrant, salty brine, the brisket is now ready to poach. Take the meat out of the brine and gently rinse it under cold water. Place in a large pan with one onion, two carrots and a couple of bay leaves. Cover with cold water, bring to the boil, cover and simmer for up to four hours, making sure the water is topped up. You'll know when the beef is ready when a knife easily goes through it.
When it is done, carefully remove from the poaching liquor and roughly carve with a sharp knife. Serve warm, either the traditional way on rye bread with mustard and pickle, or as a
Reuben sandwich. The beef wasn't quite as pink as I thought it would be, but the texture and flavour was spot on.
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| Hot salt beef. Delicious |
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