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salt beef brisket


  1. Remember to remove your beef salt cured brisket joint out of the packaging, pat dry and bring to room temperature
  2. First stage for cooking the brisket its best to rinse in cold running water for an hour or so
  3. Next place in a deep stock pan, cover with cold water
  4. Add a large onion, 2 large carrots, a few sticks of celery all roughly chopped, some thyme, bay leaf, few white peppercorns 6 whole garlic cloves and a few drops of white wine vinegar
  5. Bring to the boil, skim off any white proteins on the surface then reduce heat to a simmer and cook for a minimum 3 hours 30 minutes until tender when pierced with a skewer at the thickest point
  6. Remove from broth and slice into 10 mm thick rounds