Salt beef or Pastrami

Worth the wait this salt beef is great in a brioche bun layered with creamy mayo or a good relish. It works with pickles such as cornichons as a starter sharing plate too.

Total time

2 weeks!






  • 1.25k of rolled beef brisket
  • 4 pints of quality medium cider
  • 75g sugar
  • 200g salt
  • Couple of bay leaves
  • 5 juniper berries
  • 5 peppercorns
  • Good pinch of allspice
  • Couple of star anise
  • 4 cloves
  • 2 pints Water



  1. Reduce the cider in a pan until syrupy.
  2. Mix all the other ingredients in a large pan, bring to the boil and add in the cooled cider syrup, mix well. Allow to cool.
  3. Put the rolled brisket into a big bag and add the liquid, tie it off with no air left inside
  4. Leave in the fridge for a week.
  5. Take out and rinse well. If you want a pastrami style meat then cold smoke over apple wood chippings for 20 minutes before braising. (You can use a covered BBQ or a large roasting dish with a wire rack and foil to cover). For regular salt beef, go straight to the braising stage and cook over an inch or so of water in a large roasting tray, on a rack with foil over. Cook for 4 hours at 120 celsius.
  6. Leave to cool and slice as required. Great as a platter starter or with your favourite dry cider as an aperitif.