Non-VegetarianJewish British cuisine Street Food

Salt Beef Beigel

Name: Salt Beef Beigel
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 servings
Cuisine: Jewish British
Ingredients: 900 g cured salt beef brisket; 1 brown onion; 2 Carrots; 1 celery stick; 2 Bay leaves; 1 tsp Black peppercorns; 4 plain traditional beigels; 3 tbsp english mustard; 2 pickled cucumbers

Tender salt beef carved thick and piled high into a chewy beigel with fiery English mustard and crisp pickled cucumber slices.

🇬🇧United Kingdom· London

Prep: 15 min
Cook: 180 min
Total: 195 min
Servings: 4
Difficulty: Easy
Calories: 620 kcal

Ingredients

0 of 9 gathered

Servings

900 g cured salt beef brisket — unrolled, rinsed thoroughly in cold water
1 brown onion — peeled and halved
2 Carrots — peeled and chopped into chunks
1 celery stick — roughly chopped
2 Bay leaves — dried
1 tsp Black peppercorns — whole
4 plain traditional beigels — freshly baked, boiled style
3 tbsp english mustard — hot and smooth
2 pickled cucumbers — sweet and sour or kosher dill gherkins, thickly sliced lengthwise

Equipment

•Large stockpot
•Tongs
•Carving knife
•Chopping board

Nutrition

Per serving, approximate

Calories: 620 kcal
fat: 24 g
carbs: 52 g
fibre: 3 g
protein: 48 g
calories: 620 kcal

Instructions

1
Place the rinsed salt beef brisket into a large stockpot.
2
Cover the brisket with cold water by at least 5 cm.
3
Add the onion, carrots, celery, bay leaves, and black peppercorns to the pot.
4
Bring the water to a boil over medium-high heat on the hob.
5
Skim off any foam from the surface using a large spoon.
6
Reduce the heat to low, cover with a lid, and simmer gently for 3 hours until fork-tender.
7
Lift the brisket carefully from the hot cooking liquor onto a chopping board.
8
Slice the hot meat thickly across the grain into succulent strips.
9
Cut the beigels in half horizontally.
10
Spread a generous layer of English mustard over the cut sides of each beigel base.
11
Pile warm sliced beef onto the mustard-coated bases and top with sliced pickled cucumber.
12
Place the top half of each beigel over the filling and serve immediately.

Chef's tips

Rinse the raw salt beef well before boiling to remove excess surface brine. Always slice the cooked beef across the grain to keep every mouthful tender rather than stringy.

Ingredient substitutions

English mustard → sweet deli-style mustard
plain traditional beigels → poppy seed beigels

Storage

Store leftover boiled salt beef in its cooking liquid in an airtight container in the fridge for up to 3 days.

Reheating

Reheat sliced beef gently by simmering it in a few spoonfuls of reserved cooking liquid in a pan until steaming.

Common mistakes to avoid

•Boiling the meat too vigorously which makes the brisket tough
•Slicing the beef with the grain instead of across it
•Letting the meat cool completely before assembling the sandwich

Serving suggestions

Serve hot wrapped simply in greaseproof paperPair with a handful of salted crisps and an extra dill pickle spearEnjoy alongside a hot mug of strong black tea