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:


  1. For Brine:

    • Mix ingredients together till brown sugar and sea salt is dissolved.
    • Submerge Beef Brisket, cover and refrigerate for 36 hours.
  2. 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.
  3. 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.
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