I’m not sure if anything beats a good salt beef sandwich for comfort food. True disciples should head for Katz Deli in New York, but closer to home, Pop Brixton’s Bell & Brisket do a very decent effort.
Turns out it’s easier than you think to DIY. Here’s my go at a classic “wet” cure.
- 1kg brisket (available in Brixton Market or supermarkets)
- 500g salt
- 300g sugar
- 2.5g Prague Powder (I got mine from smokedust.co.uk)
- Star anise, bay leaf, rosemary (all optional)
First the cure. Easy peasy. Dissolve everything in a large pan of boiling water. Allow to cool. Get a bowl/pan and pour the brine liquid to completely cover the meat. Cover with clingfilm and place in fridge or cool place for one week, turning daily.
Take the brisket and place in slow cooker/covered casserole dish with 2L vegetable stock (add carrot, onion and a couple of cloves of garlic optional). Cook on a low heat (Gas mark 4/5, 160c) for about 180 minutes, until the meat is almost falling apart.
Slice meat (into chunky slices) and serve with English mustard, pickles and rye bread. Wrap the rest of the meat in clingfilm (tight to compress) and keep in fridge. Enjoy.