Once cooked, store salt beef in the fridge for up to two weeks. Cuts such as beef brisket or silverside are preferable for making salt beef, as they hold up better during the long brining and ...

After 24 hours, remove the beef from the marinade and pat dry. Place the marinade in a pan and heat gently until the volume of liquid has reduced by half. Season with salt and pepper. For the ...

Add salt beef to your festive spread this year. It’s one of the things we’ll be taking home to the Mother City with us in the new year after a decade in the Eastern Cape. Some things need not be let ...

“Curing is the addition of salt to a product to change the chemical properties in a way that preserves it,” says Moskowitz.

Hint: it makes a really great sandwich! Corned beef is made from beef brisket that's been cured in a solution of salt and spices like coriander, mustard seeds, bay leaves, juniper berries and ...

or beef fillet might be cured for seven days in a mixture of rock salt, brown sugar, tonnes of chopped red chillies and ginger and a slug of whisky or rum. So, you can be quite experimental ...