Salt Beef and Mustard on Rye
Recipe for Salt Beef, with Sauerkraut, HELLMANN's American mustard on Rye bread with pickles.


Ingredients
Salt Beef and Mustard on Rye
−
+
£1.21
For Brine:
Beef Brisket
/g
900.0 g
0%
Brown sugar
/g
100.0 g
0%
Sea salt
/g
100.0 g
0%
Juniper berries
/g
2.0 g
0%
Cloves
/g
2.0 g
0%
Bay leaf
/x
1.0 x
0%
Water
/l
1.0 l
0%
To cook Salt Beef:
Carrots
/g
150.0 g
0%
Onions
/g
150.0 g
0%
Garlic
/g
10.0 g
0%
To assemble and finish:
Hellmann's American Style Yellow Mustard 260g
/g
150.0 g
0%
Sauerkraut
/g
300.0 g
0%
Rye bread
/g
800.0 g
0%
Gherkin
/g
150.0 g
0%
/
For Brine:
-
Beef Brisket 900.0 g
-
Brown sugar 100.0 g
-
Sea salt 100.0 g
-
Juniper berries 2.0 g
-
Cloves 2.0 g
-
Bay leaf 1.0 x
-
Water 1.0 l
To cook Salt Beef:
-
Carrots 150.0 g
-
Onions 150.0 g
-
Garlic 10.0 g
To assemble and finish:
-
Sauerkraut 300.0 g
-
Rye bread 800.0 g
-
Gherkin 150.0 g
Preparation
-
For Brine:
- Mix ingredients together till brown sugar and sea salt is dissolved.
- Submerge Beef Brisket, cover and refrigerate for 36 hours.
-
To cook Salt Beef:
- Tak e the Beef Brisket out of the brine.
- Peel and roughly chop onions and carrots.
- Peel and crush garlic.
- Add the above to pan with water.
- Bring to boil, cover and simmer gently for 2.5 hours
- Blast chill the beef leaving it in the chilled cooking liquor.
-
To assemble and finish:
- Remove the Salt Beef and slice.
- Slice the rye bread and spread thin layer of HELLMANN's American Style YellowMustard.
- Top the base rye slice with generous amounts of Salt Beef followed by Sauerkraut.
- Cut in half and serve with sliced gherkins.