Salt Beef and Mustard on Rye
Recipe for Salt Beef, with Sauerkraut, HELLMANN's American mustard on Rye bread with pickles.
Beef
Autumn
Winter
Summer
Spring
Main courses
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.
