Brined Salt Beef
(2.5)
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631
1.5% engagement
This is the main filling for the bagel, made by brining and slow-cooking brisket.
08:00:00 total
Serves 8
medium
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Ingredients
- Beef brisket - 2 kg (Cut into two pieces)
- Water - 2 liters (Divided into two parts)
- Light brown sugar - 100 g (Adds slight sweetness)
- Salt - 200 g (For brining)
- Coriander seeds - 1 tbsp (Adds flavor)
- Mustard seeds - 1 tbsp (For seasoning)
- Black peppercorns - 1 tbsp (Crushed for maximum flavor)
- Nitrate salt (pink salt) - 10 g (Helps retain pink color)
- Ginger - 1-inch piece (Roughly chopped)
- Bay leaves - 2 (For aroma)
- Garlic - 4 cloves (Smashed, unpeeled)
Instructions
- Prepare the Brine: Heat half of the water in a pan over medium heat. Add sugar, salt, coriander seeds, mustard seeds, black peppercorns, and pink salt. Stir until dissolved.
- Infuse Spices: Add ginger, bay leaves, and smashed garlic. Let it warm without boiling to help the spices infuse.
- Cool and Combine: Pour the heated brine into the remaining cold water in a container. Allow to cool completely.
- Brine the Beef: Submerge the brisket in the cooled brine. Cover and refrigerate for 7 days.
- Prepare for Cooking: After 7 days, remove the beef from the brine, brush off excess spices, and pat dry.
- Slow Cook the Beef: Place the brisket in a steam oven at 120°C for 8 hours. If using a home oven, set to 120°C, place brisket on a wire rack, and add a tray of water underneath for steam.
