Ready To Cook Salt Beef Brisket:
Our delicious Salt Beef Brisket is created from our Beef Packer Briskets through careful trimming & placing in Brine for a week. Each Full Beef Brisket is cut into sections of approximately 1.8-2.4 or 2.5-3.5 Kilos once Brined, then vacuum sealed into recyclable clear pouches ready to be cooked at home. Simply boil in the bag for 2-2.5 / 2.5-3 hours for perfect for Salt Beef Bagels or just delicious salt beef slices to serve as a main course with sides.
The Irish Grass-Fed beef we use for our Beef Briskets has a great flavour & texture with a good fat cover to make them very popular with our online customers for home cooks, especially BBQ! The Beef Brisket comes form the breast area of the carcass & is naturally soft due to it not being a hard working muscle & it has plenty of intramuscular fat for that extra flavour. We cut our briskets to 5 bones to make sure we have the best parts.
Firstly; the Brisket Top has to be removed via the seam to separate the Brisket Flat underneath because this is the piece we need to make Salt Beef Brisket, secondly; the excess fat has to be removed from the Brisket Flat to make it ready for the next stage of the process. Trimming off the fat reduces the waste that you have on the finished piece, thus giving you better value for money.
How do you make a regular Beef Brisket into Salt Beef Brisket?
Once you have the correct piece ready for the final 2 stages you need to select the right blend of salts, phosphates & few nitrates, we are lucky as the recipe used has been handed down through 3 generations in the same family. The Beef Brisket has to have the salt water or Brine mix injected into it for 2 reasons; 1st; to ensure that the salt penetrates the meat to cure it properly for the best flavour, 2nd; the injection needles carefully tenderise the meat a little whilst not tearing or damaging the meat to destroy the texture.
The Pumping machine raises & lowers the needles as you feed the flat pieces through injecting the brine evenly into the beef. When the Brisket comes out of the other side, it resembles a flat pin cushion that has lots of little holes across the surface. This stage makes the beef nice & floppy which mean the beef will be very tender. All this process is done at very low temperatures of 1-2°c keeping the meat very fresh & allowing the curing process to start.
The final stage is to place all the Salt Beef Brisket flats into the brine barrels.
These Brining barrels used to be made from old casks that held ale or rum, these were well seasoned & were perfect for holding large volumes of beef without fear of leaking all over the inside of the chiller. The same mix of salt water is added to the barrels as was pumped into the briskets earlier then the Salt Beef Briskets are added into them at the same time to make sure they have plenty of room to stir the barrels.
Once the barrels are full, they are left in the chiller for 1 week at just above freezing, only stirred once per day to ensure they get an even mix in the Brine. The small amount of nitrates in the mix gives the Salt Beef Brisket the traditional bright Red colour that you associate with raw salt beef. Once they have “pickled” for a week so they have amore even cure through the piece, they are then removed from the barrels to drain most of the excess water off.
The whole Salt Beef Brisket flats are then cut into two equal pieces approximately 1.8-2.4 & 2.5-3.5 kilos each,these are good sized pieces that is not too expensive for a home cook. The piece of Salt Beef Brisket is placed into a clear recyclable pouch, then vacuum sealed to keep all that lovely salty flavour in the meat. The process of vacuuming helps to suck the meats natural juices & the brine back into the meat allowing it to retain flavour & texture without drying out.
The salt beef is good value for money because there is no waste from this so you don’t have to trim & then throw away fatty bits that you have paid for. You can slice off exactly what you need, then leave the rest of the piece in the fridge wrapped up for another day. Having less waste & only the meat you want gives you more meat for your money #moremeatfym see how Sherwood Foods gives you better value.
Buying salt beef in a supermarket or butchers is expensive because they have higher overheads & need bigger profit margins. We produce our products in larger volumes putting quality before profit, we pass on savings to our customers both wholesale & retail ensuring you get a better deal.
Salt Beef or Corned Beef has been around for centuries, it was originally created as a way of preserving beef over longer periods of time. The salt would cure the meat as there was no refrigeration back in the 17oo’s, & enabled it to be stored without spoiling. When the ban of cattle & other goods to the UK was imposed in 1689 it had a dramatic impact on the Irish economy, there was a glut of beef & this needed to be sold;
The Irish making salted beef was one way of supplying the Americas & the rest of the world to help clear the glut of beef since the UK banned import of beef.
Large salt grains were originally used & it was indeed very salty, over time this was refined & the taste changed that was much less salty. It was very popular with the navy as it could be easily stored in barrels & was a great source of protein, vitamins & minerals for the sailors, when nourishment was hard to get when away at sea for weeks on end.
Sherwood Foods has been supplying tons of Beef Briskets into Barbecue restaurants & those that make Salt Beef Briskets for many years. One of our particular customers has been supplied by the founder for nearly 25 years & has regular weekly deliveries for their restaurants to serve in house or more recently has seen the rise in take away meals. Having sampled ( for quality checks ) their meat on many occasions we decided they could make our Salt Beef Brisket from our Grass-Fed Beef.
Having started back in the late 1960’s making their salt beef for the Jewish community it grew in popularity as back then Beef Brisket was a relatively cheap cut to buy, but gave excellent results. As time progressed they set up in Selfridges Store in London & many of the well to do enjoyed the humble salt beef sandwich, & were buying a piece to take home to cook.
As the next generations came up, they then expanded the family business & started to open a few more restaurants & became more well known in certain areas of London.
Today they have 8 restaurants around London & even during the pandemic of COVID-19 are thriving because of their reputation for great Salt Beef Brisket. This is why it made sense as we supply the Irish Grass-Fed briskets to make their salt beef, that they make us some to sell online.
This is no ordinary Salt Beef Brisket, this has had many years of experience in producing finest salt beef & the quality beef behind it.
Our Irish Grass-Fed beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. We have excellent stock to choose from here with access to large numbers that gives us a wonderful opportunity to create our consistent “restaurant quality” tasty products.
Our select Irish Beef is a wonderful source of protein, vitamins & minerals that help towards a balanced diet. We vacuum seal the Sherwood Salt Beef Brisket immediately when produced to ensure that you get all the natural flavour & moisture locked into your piece to give you the best results possible. The clear recyclable vacuum pouches are helping to reduce our carbon footprint by our customers recycling responsibly.
The packaging protects the beef when it is stocked with us & during transit to your door to arrive in perfect condition for easy storage in your fridge/freezer. See about the Bord Bia Guide To Meat & or the information about the Irish Food Board standards of our beef.
Enjoy cooking your Sherwood Salt Beef Brisket from our locally sourced cattle, we know you will love the flavour & enjoy sharing this with family & friends. You should try making classic salt beef bagels it is great for those midweek snacks, slice this up for any meal & it serves well with a creamy mash or salad.
If you want to make Pastrami from your salt Beef Brisket, then smoke this on the Barbecue & add your favourite seasonings to it; the flavour from this Grass-Fed beef is amazing!
Enjoy our Irish Grass-Fed Salt Beef Brisket at home & remember to share delicious foods with friends & family. Sharing great food online is an excellent way of inspiring others to make better food, or enjoy new dishes, recipes. We love to see what results people have with our Salt Beef Brisket so why not join us over on Social Media & we will share your pictures, videos, stories, recipes, reels & meals with our followers.
By tagging us in your posts on Instagram, Facebook & Twitter, we will be able to identify your Social Media Posts easier enabling us to like, comment & share. By using our Hashtags in your text on your posts, our followers will get notifications that a new post has been made & you’ll get increased traffic to your accounts. Please see our Hashtags below:
Sherwood Foods Hashtags: #ourbrandisapromise #abrandisapromise #moremeatfym
What is the cooking time for Salt beef brisket
You need to cook a salt beef brisket for at least 2.5-3 hours on a simmer after bringing to the boil.
How long does it take to cure Salt Beef Brisket?
It takes 1 week in a secret brine solution to fully cure a piece of Salt Beef Brisket. This allows it time to fully infuse with the meat.
How do you cook Salt Beef Brisket
Cook your Salt Beef Brisket in the bag; Place in boiling water, then turn down the heat & leave to simmer for 2-2.5 Hours (30 mins per 500g) Remove & rest in the bag for 20 minutes.
I have just cooked the Salt Beef Brisket I bought from you and the end result was simply fantastic. I just managed to fit the joint into a large Le Creuset pot and I simmered the beef in its vacuum bag for approx 2.5hrs. I cut the corner off the bag and drained the liquid into a large sealable food container and then cut the bag completely open and removed the drained meat onto a carving board.
I am unable to use all the joint at one go so I have placed approx half the beef in the plastic container along with the reserved liquid for freezing. Let me say once again how good your beef is and I am certain that the salt beef sandwiches I made, would rival anything you can get in London’s famous “Brick Lane”. Best regards John Gorrod
- MORE INFORMATION ABOUT SALT BEEF BRISKET
Ready To Cook Salt Beef Brisket:
Our delicious Salt Beef Brisket is created from our Beef Packer Briskets through careful trimming & placing in Brine for a week. Each Full Beef Brisket is cut into sections of approximately 1.8-2.4 or 2.5-3.5 Kilos once Brined, then vacuum sealed into recyclable clear pouches ready to be cooked at home. Simply boil in the bag for 2-2.5 / 2.5-3 hours for perfect for Salt Beef Bagels or just delicious salt beef slices to serve as a main course with sides.
The Irish Grass-Fed beef we use for our Beef Briskets has a great flavour & texture with a good fat cover to make them very popular with our online customers for home cooks, especially BBQ! The Beef Brisket comes form the breast area of the carcass & is naturally soft due to it not being a hard working muscle & it has plenty of intramuscular fat for that extra flavour. We cut our briskets to 5 bones to make sure we have the best parts.
Firstly; the Brisket Top has to be removed via the seam to separate the Brisket Flat underneath because this is the piece we need to make Salt Beef Brisket, secondly; the excess fat has to be removed from the Brisket Flat to make it ready for the next stage of the process. Trimming off the fat reduces the waste that you have on the finished piece, thus giving you better value for money.
How do you make a regular Beef Brisket into Salt Beef Brisket?
Once you have the correct piece ready for the final 2 stages you need to select the right blend of salts, phosphates & few nitrates, we are lucky as the recipe used has been handed down through 3 generations in the same family. The Beef Brisket has to have the salt water or Brine mix injected into it for 2 reasons; 1st; to ensure that the salt penetrates the meat to cure it properly for the best flavour, 2nd; the injection needles carefully tenderise the meat a little whilst not tearing or damaging the meat to destroy the texture.
The Pumping machine raises & lowers the needles as you feed the flat pieces through injecting the brine evenly into the beef. When the Brisket comes out of the other side, it resembles a flat pin cushion that has lots of little holes across the surface. This stage makes the beef nice & floppy which mean the beef will be very tender. All this process is done at very low temperatures of 1-2°c keeping the meat very fresh & allowing the curing process to start.
The final stage is to place all the Salt Beef Brisket flats into the brine barrels.
These Brining barrels used to be made from old casks that held ale or rum, these were well seasoned & were perfect for holding large volumes of beef without fear of leaking all over the inside of the chiller. The same mix of salt water is added to the barrels as was pumped into the briskets earlier then the Salt Beef Briskets are added into them at the same time to make sure they have plenty of room to stir the barrels.
Once the barrels are full, they are left in the chiller for 1 week at just above freezing, only stirred once per day to ensure they get an even mix in the Brine. The small amount of nitrates in the mix gives the Salt Beef Brisket the traditional bright Red colour that you associate with raw salt beef. Once they have “pickled” for a week so they have amore even cure through the piece, they are then removed from the barrels to drain most of the excess water off.
The whole Salt Beef Brisket flats are then cut into two equal pieces approximately 1.8-2.4 & 2.5-3.5 kilos each,these are good sized pieces that is not too expensive for a home cook. The piece of Salt Beef Brisket is placed into a clear recyclable pouch, then vacuum sealed to keep all that lovely salty flavour in the meat. The process of vacuuming helps to suck the meats natural juices & the brine back into the meat allowing it to retain flavour & texture without drying out.
The salt beef is good value for money because there is no waste from this so you don’t have to trim & then throw away fatty bits that you have paid for. You can slice off exactly what you need, then leave the rest of the piece in the fridge wrapped up for another day. Having less waste & only the meat you want gives you more meat for your money #moremeatfym see how Sherwood Foods gives you better value.
Buying salt beef in a supermarket or butchers is expensive because they have higher overheads & need bigger profit margins. We produce our products in larger volumes putting quality before profit, we pass on savings to our customers both wholesale & retail ensuring you get a better deal.
Salt Beef or Corned Beef has been around for centuries, it was originally created as a way of preserving beef over longer periods of time. The salt would cure the meat as there was no refrigeration back in the 17oo’s, & enabled it to be stored without spoiling. When the ban of cattle & other goods to the UK was imposed in 1689 it had a dramatic impact on the Irish economy, there was a glut of beef & this needed to be sold;
The Irish making salted beef was one way of supplying the Americas & the rest of the world to help clear the glut of beef since the UK banned import of beef.
Large salt grains were originally used & it was indeed very salty, over time this was refined & the taste changed that was much less salty. It was very popular with the navy as it could be easily stored in barrels & was a great source of protein, vitamins & minerals for the sailors, when nourishment was hard to get when away at sea for weeks on end.
Sherwood Foods has been supplying tons of Beef Briskets into Barbecue restaurants & those that make Salt Beef Briskets for many years. One of our particular customers has been supplied by the founder for nearly 25 years & has regular weekly deliveries for their restaurants to serve in house or more recently has seen the rise in take away meals. Having sampled ( for quality checks ) their meat on many occasions we decided they could make our Salt Beef Brisket from our Grass-Fed Beef.
Having started back in the late 1960’s making their salt beef for the Jewish community it grew in popularity as back then Beef Brisket was a relatively cheap cut to buy, but gave excellent results. As time progressed they set up in Selfridges Store in London & many of the well to do enjoyed the humble salt beef sandwich, & were buying a piece to take home to cook.
As the next generations came up, they then expanded the family business & started to open a few more restaurants & became more well known in certain areas of London.
Today they have 8 restaurants around London & even during the pandemic of COVID-19 are thriving because of their reputation for great Salt Beef Brisket. This is why it made sense as we supply the Irish Grass-Fed briskets to make their salt beef, that they make us some to sell online.
This is no ordinary Salt Beef Brisket, this has had many years of experience in producing finest salt beef & the quality beef behind it.
Our Irish Grass-Fed beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. We have excellent stock to choose from here with access to large numbers that gives us a wonderful opportunity to create our consistent “restaurant quality” tasty products.
Our select Irish Beef is a wonderful source of protein, vitamins & minerals that help towards a balanced diet. We vacuum seal the Sherwood Salt Beef Brisket immediately when produced to ensure that you get all the natural flavour & moisture locked into your piece to give you the best results possible. The clear recyclable vacuum pouches are helping to reduce our carbon footprint by our customers recycling responsibly.
The packaging protects the beef when it is stocked with us & during transit to your door to arrive in perfect condition for easy storage in your fridge/freezer. See about the Bord Bia Guide To Meat & or the information about the Irish Food Board standards of our beef.
Enjoy cooking your Sherwood Salt Beef Brisket from our locally sourced cattle, we know you will love the flavour & enjoy sharing this with family & friends. You should try making classic salt beef bagels it is great for those midweek snacks, slice this up for any meal & it serves well with a creamy mash or salad.
If you want to make Pastrami from your salt Beef Brisket, then smoke this on the Barbecue & add your favourite seasonings to it; the flavour from this Grass-Fed beef is amazing!
Enjoy our Irish Grass-Fed Salt Beef Brisket at home & remember to share delicious foods with friends & family. Sharing great food online is an excellent way of inspiring others to make better food, or enjoy new dishes, recipes. We love to see what results people have with our Salt Beef Brisket so why not join us over on Social Media & we will share your pictures, videos, stories, recipes, reels & meals with our followers.
By tagging us in your posts on Instagram, Facebook & Twitter, we will be able to identify your Social Media Posts easier enabling us to like, comment & share. By using our Hashtags in your text on your posts, our followers will get notifications that a new post has been made & you’ll get increased traffic to your accounts. Please see our Hashtags below:
Sherwood Foods Hashtags: #ourbrandisapromise #abrandisapromise #moremeatfym
- IDEAS & HOW TO COOK SALT BEEF BRISKET
- FAQ ABOUT SALT BEEF BRISKET
What is the cooking time for Salt beef brisket
You need to cook a salt beef brisket for at least 2.5-3 hours on a simmer after bringing to the boil.
How long does it take to cure Salt Beef Brisket?
It takes 1 week in a secret brine solution to fully cure a piece of Salt Beef Brisket. This allows it time to fully infuse with the meat.
How do you cook Salt Beef Brisket
Cook your Salt Beef Brisket in the bag; Place in boiling water, then turn down the heat & leave to simmer for 2-2.5 Hours (30 mins per 500g) Remove & rest in the bag for 20 minutes.
- SALT BEEF BRISKET REVIEWS
I have just cooked the Salt Beef Brisket I bought from you and the end result was simply fantastic. I just managed to fit the joint into a large Le Creuset pot and I simmered the beef in its vacuum bag for approx 2.5hrs. I cut the corner off the bag and drained the liquid into a large sealable food container and then cut the bag completely open and removed the drained meat onto a carving board.
I am unable to use all the joint at one go so I have placed approx half the beef in the plastic container along with the reserved liquid for freezing. Let me say once again how good your beef is and I am certain that the salt beef sandwiches I made, would rival anything you can get in London’s famous “Brick Lane”. Best regards John Gorrod
