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Salt Beef

Salt Beef is a salted meat prepared by soaking in sea water, boiling, and rinsing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Salt Beef

Ingredients

Directions

Prepare the beef

  1. Soak the salt beef in sea water overnight, changing the water once or twice.

  2. Place the meat in a pot with plenty of cold sea water and bring it slowly to a boil.

  3. Let it simmer for 15 minutes per pound of meat plus an additional 15 minutes.

Cook and finish

  1. Once cooked, remove the meat from the pot.

  2. Wash the meat in cold water.

  3. Leave the meat in the water until needed.

  4. If the meat is very salty, boil it.

  5. Soak the meat in cold water again.

  6. Bring it to a boil two or three times to freshen it.

  7. Skim off the fat from the boiling water.

  8. Clarify the fat in fresh water before using.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Salt beef
Is the main ingredient, cured and salted so it keeps its flavour and firm texture through cooking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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