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Jamie Oliver Salt Beef

Jamie Oliver Salt Beef
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The Jamie Oliver Salt Beef is a cured beef brisket soaked in a seasoned salt brine for several days, then simmered gently until tender. The curing process preserves the meat while enhancing flavour and improving texture.

It is similar to classic deli corned beef but focuses on slow cooking rather than heavy spicing.

Ingredients

Scale

    • 1.5 kg beef brisket (flat cut preferred)

    • 2 litres of water

    • 150 g coarse sea salt

    • 80 g brown sugar

    • 1 tbsp black peppercorns

    • 1 tbsp coriander seeds

    • 2 bay leaves

    • 4 cloves garlic (crushed)

    • 1 cinnamon stick (optional)

    • 1 onion (halved, for cooking stage)

Optional for serving:

    • English mustard

    • Pickles

    • Rye bread

Instructions

Step 1: Prepare the Brine

In a saucepan, combine water, salt, sugar, peppercorns, coriander seeds, bay leaves, garlic, and cinnamon.

Heat gently until salt and sugar dissolve. Do not boil aggressively. Remove from heat and allow to cool completely.

Cooling is essential — warm brine will partially cook the beef and affect texture.

Step 2: Cure the Beef

Place brisket in a non-metallic container. Pour cooled brine over the beef, ensuring it is fully submerged.

Cover and refrigerate for 4–5 days. Turn the meat once daily to ensure even curing.

The beef will firm up slightly as it absorbs salt and seasoning.

Step 3: Rinse Before Cooking

After curing, remove brisket from brine and rinse thoroughly under cold water.

This step removes excess surface salt and prevents the final result from being overly salty.

Step 4: Slow Simmer for Tenderness

Place beef in a large pot and cover with fresh water. Add onion and optional bay leaf.

Bring to a gentle boil, then immediately reduce to a very low simmer. Skim any foam from the surface.

Simmer for 2½–3 hours until fork-tender. The meat should feel soft but not falling apart.

Rapid boiling toughens fibres, so keep the heat steady and gentle.

Step 5: Rest Before Slicing

Remove beef and allow it to rest at least 20 minutes.

Resting helps the juices redistribute and improves slicing texture.

Slice against the grain for maximum tenderness.

Find it online: https://jamieolivereats.uk/salt-beef/