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tom kerridge salt beef bagels

salt beef bagels

Course Brunch
Cuisine Jewish
Servings 8 people


  • 1.5 kg beef brisket rolled and tied

For the brine:

  • 300 g salt
  • 250 g brown sugar
  • 4 leaves bay
  • 1 tablespoon fennel seeds
  • 1 tablespoon black peppercorns

For the poaching:

  • 1 carrot chopped
  • 1 onion chopped
  • 1 leek chopped
  • 4 cloves garlic bashed

For finishing:

  • 100 ml beef stock
  • Knob butter


  • Combine the brine ingredients in a saucepan with enough cold water to cover the beef. Bring to a gentle simmer, stirring to dissolve the salt and sugar. Allow to cool completely and transfer to a clean bowl with the beef. Ensure the beef is completely submerged (I weighed mine down with a Kilner jar filled with rice). Place this in the fridge for five days.
  • When the time's up rinse the beef and place in a saucepan with the chopped veg. Cover with water, bring to the boil then gently simmer for 3 - 4 hours until you can poke a knife into the meat with no resistance.
  • You can serve the beef straight from the broth, else allow to cool. Carve thickly and reheat in a shallow frying pan with the butter and stock for a couple of minutes. Serve with a toasted bagel and your choice of mustards, sauerkraut, gherkin, mayo, cream cheese or whatever condiments do it for you.