Author Topic: Ultimate comfort food in these trying times  (Read 3115 times)

Offline Chilternbirder

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Re: Ultimate comfort food in these trying times
« Reply #81 on: Sunday 19 April 20 17:45 BST (UK) »
The one thing I always wanted to know is what cut is salt beef made from, is it from the brisket ?


I believe so. All the recipes I find online use it.

It needs a wide, deep pan to do the brining in, as the meat is not rolled up as is typical UK practise.
Too much trouble to do at home as its a big piece of meat and really needs to be eaten warm. I did get palmed off with pressed brisket once, definitely not the same. A good cafe will have a slab of meat on the hot plate ready to cut.
Crabb from Laurencekirk / Fordoun and Scurry from mid Essex