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Boiled Salt Beef and Mustard Sauce

ingredients

serves 8
3 lb (1.3kg) piece of boned and rolled silverside (beefcut from the rump) or brisket of beef
8 oz (225g) small carrots
8 oz (225g) small onions
1/3 cup (50 g) plain flour (All purpose)
1/2 stick (2 oz) 50 g butter
1/2 pt (300ml) milk
1 level tbsp dry mustard
1 level tbsp soft, light brown sugar
3 tbsp vinegar
salt and pepper

method

1. Wash the meat in cold water and, if necessary, soak overnight to remove any excess salt.

2. Place the meat in a large saucepan, cover with cold water and bring to the boil. Cover with a lid or foil and simmer very gently for 35 minutes per lb (450g) plus an extra 35 minutes.

3. Peel the carrots and onions (leave them whole) and add them to the pan for the last hour of the meat's cooking time.

4. Lift the meat onto a serving dish, remove the vegetables with a slotted spoon and arrange around the meat.

5. Melt the butter in a saucepan, add the flour and cook for 2 minutes.

6. Stir in the milk and 1/2 pt (300ml) of cooking liquor and bring the sauce to the boil, stirring constantly. Simmer for 2 minutes to thicken.

7. Blend together the mustard, sugar and vinegar and stir into the sauce. Cook for 1 minute, then add salt and pepper to taste.

What did you think?

21 people have helped to review this recipe. Thankyou!

Too Vague
posted by Richard Herron @ 07:47PM, 10/26/12
The recipe is very vague about type of beef. I'm a chef who works with a very famous Michelin Starred man. We've done salt beef without Prague Powder before and I was trying to check a recipe for adaptation online. Here I came, as there is no mention of Salt Petre or Prague Powder.

The recipe is for Boiled Salt Beef. It simply says "piece of boned and rolled silverside (beefcut from the rump) or brisket of beef" but doesn't tell you how to salt it (cure it)!

Also very vague on the point of "Wash the meat in cold water and, if necessary, soak overnight to remove any excess salt."

If necessary? What do you do lick it to see?

I hope this is a useful post that improves the recipe. Many thanks.
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