The one thing I always wanted to know is what cut is salt beef made from, is it from the brisket ?
John
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.
