Pressed brisket
Beef
Pressed brisket
If sandwiches and salads are the order of the day, try making your own corned beef. A soy based stock gives it a pacific rim twist. Unfortunately good soy sauce is expensive so cooking in a boiling or roasting bag, in a pan of water, keeps the beef immersed in a relatively small amount.
Ingredients
- 300ml soy sauce
- 200ml dry cider
- 50ml cider vinegar
- 1 heaped tbsp brown sugar
- 4 star anise
- good thumb ginger root
- 2 garlic cloves
- 1 small red chilli
- 600g brisket
Method
-
Step 1
Put everything apart from the beef in a pan and simmer for 30 minutes. Allow to cool and pour into a bag. Add the beef, carefully squeeze out the air and seal.
-
Step 2
Place in a large pan of water, bring to the boil and simmer for about 2½ hours. Remove from the pan, prick or untie the bag and drain out most of the juice (you can freeze it and use it for gravy etc. another time).
-
Step 3
Press the beef (still in its bag) into a suitably sized bread tin or Tupperware container, and weigh down with a bag of sugar or similar. Cool in the fridge overnight. Slice as thinly as you can for sandwiches or salads of crunchy julienned vegetables (cucumbers, onions, beans, peppers etc).
