Man food: Salt Beef Bagel
Words: Gentleman's Journal
London is full of great places to eat, but for those of you gentlemen who’ve indulged in a Brick Lane salt beef sandwich late on a Friday night, you’ll know that it’s not something to be missed.
Here’s the great thing: you can make it too, and it’s not as difficult as you might think. The key is to be organised – it’ll take two days to achieve the perfect salt beef, however, you’ll actually only need about 20 minutes’ work in total. The perfect thing to serve to your friends when they’re next over – give it a shot.
Ingredients
Six servings
For the brine:
300g Demerara sugar, 700g sea salt, 1 tsp black peppercorns, 1 star anise, 2 bay leaves, A few cloves, 2 litres of water, 1kg beef brisket joint
To cook:
2 carrots, chopped, 1 white onion, peeled and chopped, 1 stick of celery, chopped, 2 cloves of garlic, peeled and chopped
To serve:
6 bagels, halved, 3 dollops of English mustard, 3 dollops of mayonnaise, A few gherkins, sliced lengthways
Method
1. Put all the ingredients for the brine except for the beef into a saucepan and bring to the boil to simmer for a few minutes, then leave to cool.
2. Place the beef and the cooled liquid into a watertight container, making sure the beef is fully submerged, and leave in the fridge to soak for at least two days – up to a week is good.
3. Take out the container, rinse the beef and soak in cold water for two hours, then rinse again.
4. Put the beef and chopped vegetables into a pan and fill with water until it covers the beef.
5. Simmer very gently for about three hours until the beef is tender, then drain and slice.
6. Slice the bagels into halves, mix the mustard and mayonnaise together and spread on the bagels.
7. Cram the bagels with plenty of salt beef and sliced gherkins to serve.
Find more recipes like this at sortedfood.com
Love your meat? We’ve got you covered with our list of the best restaurants in London to eat meat.
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