M L
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
PULLED SALT BEEF
If you have ever been to the fabulous Borough Market in London then there is a good chance you would have seen and hopefully tasted the pulled salt brisket . Well it ' s actually really easy and satisfying to make yourself . It ' s also nice to smoke this as well if you can . I am lucky enough to have a Louisiana grill that slow cooks and smokes for me -it ' s just out of this world !! The tender salty brisket goes perfectly with this mustard , caper & dill mayonnaise . Give it a go !
INGREDIENTS
• Brisket
FOR THE BRINE :
• Tsp Fennel seeds
• Tsp Mustard seeds
• 4 Bay Leaves
• Sprig of thyme
• Tsp Juniper Berries
• 1 / 2 tsp Clove
• 150g Sugar
• 300g Salt
• 3 ltr Water
FOR THE SAUCE :
• Mayonnaise
• Dill
• Chopped gherkin
• Chopped capers
• Mustard
METHOD
• For the brine , put all the ingredients into a pan then bring it to the boil . Allow to cool naturally then chill in the fridge .
• Once you have made your brine , it ' s a good idea to get yourself a suitable sized plastic Tupperware tub . Make sure it ' s big enough to hold all the liquid and meat but also fits into your fridge . Get yourself a lovely piece of brisket . As this is a process that will take you a while I think it ' s worth getting more than you need , so you can freeze a couple of portions for a later date .
• Simply submerge the meat as it comes in the brine . Try and get it completely covered . If this can ’ t be done for some reason just remember to turn the piece over at least once a day . Depending on how big the piece is you have bought , it will need to be in brine for between 3-7 days . You will know it ' s ready when the outside has gone pale and if you slice into it the meat it will look quite red / pink .
• With all the hard stuff done , all you have to do now is cook it ! As I said in the introduction , this joint is perfect on the smoker ! However , pop it in the oven for about 6 hours at 140 o C and it will be falling to bits and beautifully tender .
• For the sauce , add heaps of dill , chopped gherkin and chopped capers as well as a good couple of dollops of mustard into the mayonnaise … perfect ! merseylife . com 33