London is a short flight away from Luxembourg and, from time to time, my husband’s work takes him there for a few days. When possible, I tag along.
Beyond the historic and iconic sites, the heart of London is really in its neighborhoods. Like any great city, that’s where you discover the real feel of daily life.
I’ve always been drawn to eclectic neighborhoods. My first apartment in Chicago was in Lakeview, and I loved it. Ever since then, I’ve been the person who wanders side streets, pokes around bookstores, browses local shops and markets, and looks for the places where people actually live their daily lives. Shoreditch has that same kind of energy, which is probably why I keep going back.
The first time I wandered down Brick Lane, I knew I would return again and again. The street is filled with independent shops, thrift stores, restaurants, food trucks, market stalls, the famous Sunday market, and some of the most incredible street art I’ve seen anywhere. Since our hotel is usually within walking distance, I spend a lot of time exploring the neighborhood, trying food from market vendors, and simply wandering.
On one visit, I wandered into the lovely Brick Lane Bookshop and discovered Brick Lane by Dina Begum. It only took a quick flip through the pages to know this cookbook was coming home with me.
Today I’m sharing one of my favorite recipes from the book: Salt Beef.
I am half Irish and half Luxembourgish, and for years I made corned beef every March as part of an Irish American Saint Paddy’s Day tradition. Since moving to Luxembourg, I’ve missed making it. Beef cuts are different here, and finding a brisket isn’t always easy.
Recently, I discovered MeatBros and finally found my first brisket in Luxembourg. Saint Patrick’s Day had already passed, but that seemed like the perfect excuse to give the Salt Beef recipe a try.
I’ve always loved a good Jewish deli. Bagels, pastrami, kosher pickles, and mustard are hard to beat. This recipe is inspired by the iconic Brick Lane Beigel Shop. Brick Lane was once home to a large Jewish community, and while the neighborhood has changed over the years, a few Jewish establishments still remain.
Authentic bagels can be hard to find in Luxembourg too. I’m just getting started with a new sourdough starter, gifted by a friend. That’s how the sourdough community works. So bagels and bialys may be in my future.
Once the salt beef was finished, I needed something worthy to serve it on. I took a short drive across the border to Café Louis Besch in Perl, Germany, where I buy traditional rye bread. While I was there, I couldn’t resist picking up a few pretzel rolls. They turned out to be the perfect choice for the salt beef.
The hardest part of this recipe was the wait. The brisket cures for seven days, and I checked on it far more often than necessary. Seven days can feel like forever when you’re excited about a recipe.
The wait was worth it. After being gently braised with vegetables, the beef becomes tender, moist, and full of flavor.
I served it on pretzel rolls with mustard, quick pickled red onions, and homemade shoestring potatoes.
Every bite reminded me of wandering the streets of Brick Lane.
Salt Beef
Serves 8
For the Brine
300 g dark brown sugar
300 g kosher salt or coarse sea salt
2 tablespoons black peppercorns
2 teaspoons juniper berries
1 tablespoon coriander seeds
3 bay leaves
5 sprigs thyme
1 tablespoon mustard seeds
50 g saltpetre or curing salt
1 teaspoon chili flakes
For the Braise
2.5 kg beef brisket
1 large carrot, cut into chunks
1 leek, cut into chunks
2 celery stalks, cut into chunks
1 onion, cut into chunks
6 garlic cloves
Handful of parsley stalks
Method
In a large saucepan, combine all of the brine ingredients with 3 liters of water. Bring to a boil, then reduce the heat and simmer gently until the salt and sugar have dissolved. Remove from the heat and allow the brine to cool completely.
Trim any silver skin from the brisket. Using a knife or skewer, pierce the brisket all over.
Place the brisket in a large casserole dish or nonreactive container and pour the cooled brine over it. The meat should be completely submerged. If necessary, place a plate or weight on top to keep it beneath the surface. Cover and refrigerate for 7 days.
After 7 days, remove the brisket from the brine and rinse it thoroughly under cold water.
Place the brisket in a large stockpot along with the carrot, leek, celery, onion, garlic, and parsley stalks. Add enough water to just cover the brisket.
Bring to a gentle simmer and cook for about 2½ hours, or until the beef is tender.
Remove the pot from the heat and allow the brisket to cool in the broth.
Remove the brisket and slice for sandwiches, or refrigerate until ready to serve.
The salt beef will keep in the refrigerator for up to 1 week.
Serving suggestion: Serve on pretzel rolls or rye bread with mustard, quick pickled red onions, and homemade shoestring potatoes.
Liz 'N Lux 