Beef

Salt beef bagel, mustard and pickles

Name: Salt beef bagel, mustard and pickles recipe
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 8
Ingredients: 8 poppyseed bagels, halved, toasted; 70g mustard; 250g creme fraiche; 1 bunch dill, sprigs picked; 100g table salt; 1kg gherkins or small cucumbers; 1l white vinegar; 55g caster sugar; 1 tsp each black peppercorns and coriander seeds; 1 bunch dill, sprigs torn; 250g table salt; 200g brown sugar; 4 garlic cloves; 1 bunch thyme; 4 bay leaves; 40.00 ml each black peppercorns; 20.00 ml cardamom pods; 8 whole cloves; 2 star anise; 2kg uncorned beef silverside, trimmed, quartered; 40.00 ml extra virgin olive oil; 2 each onions, carrots and celery stalks, chopped

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30m

2h 30m

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by delicious. team

delicious. team

Mar 14, 2018

Impress your friends and family by making your own salt beef from scratch. Recipe by Clayton Wells, of Sydney's Automata and A1 Canteen.

8 poppyseed bagels, halved, toasted
1/4 cup (70g) Dijon mustard
250g creme fraiche
1 bunch dill, sprigs picked

Pickled gherkins

100g table salt
1kg gherkins or small cucumbers
4 cups (1L) white vinegar
1/4 cup (55g) caster sugar
1 tsp each black peppercorns and coriander seeds
1 bunch dill, sprigs torn

Salt beef

250g table salt
200g brown sugar
4 garlic cloves
1 bunch thyme
4 bay leaves
2 tbs each black peppercorns and coriander seeds
1 tbs cardamom pods
8 whole cloves
2 star anise
2kg uncorned beef silverside, trimmed, quartered
2 tbs extra virgin olive oil
2 each onions, carrots and celery stalks, chopped

Method

1.

Four days before serving, for the pickled gherkins, combine 8 cups (2L) water and salt in a bowl, stirring until salt is dissolved. Add gherkins to salt mixture. Cover and chill for 24 hours to brine. Drain, discarding brining liquid. To make pickling liquid, combine vinegar, sugar, peppercorns, coriander, 2 tsp salt flakes and 900ml water in a non-reactive bowl. Add dill and brined gherkins. Cover and chill for 3 days to pickle.
2.

For salt beef, combine all ingredients except beef, oil and vegetables with 3.5L water in a non-reactive bowl, stirring until salt is dissolved. Add beef, cover and chill for 48 hours to brine. Drain, discarding liquid and reserving beef.
3.

Heat oil in a large saucepan over high heat. Add onion, carrot and celery, and cook, stirring, for 8 minutes or until softened. Add beef and enough water to just cover. Bring to the boil, cover, reduce heat to a simmer and cook, turning beef halfway, for 2 hour 30 minutes or until beef is tender. Remove from heat and stand beef in cooking liquid until cooled. Transfer 1 cup (250ml) cooking liquid and beef to a bowl and set aside to cool completely.
4.

To assemble, spread bagel tops and bases with two-thirds mustard. Cut beef into 8mm-thick slices, drizzle with a little cooking liquid, then layer on bagel bases, spreading creme fraiche and remaining mustard among slices.
5.

Thinly slice 4 pickled gherkins lengthways (remaining gherkins can be used on burgers or in a cheese platter) and layer over beef. Top with dill and bagel tops to serve.