Monday, 27 June 2016

Something else to beef about

What's this lurking in the murk and under the brick in a plastic bag?
It's a joint of brisket that's been soaking in a curing solution for a week.
Actually a spiced curing solution with bay leaves, cloves, garlic, brown sugar, juniper berries, black peppercorns and nutmeg.
Out of the curing brine, a quick rinse in cold water and then into a slow cooker with onions, more garlic, carrots, bay leaves, sage and rosemary. Top up with more water and then cook on low for 8 hours until nice and tender.

And voila, Salt beef. Which went down a treat as a sandwich on dark rye bread with sauerkraut.

Coincidentally today we visited Buckland Abbey today, once owned by Sir Francis Drake. This is a list of the weekly rations for a sailor on one of his ships. They got 8lbs of salt beef a week. I wonder if they had it on rye with sauerkraut?

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