Enjoy the Savory Tastes of a Traditional Salt Beef Dish
Who doesn’t love comfort food? Salt beef, or corned beef, is one of those satisfying dishes that hits the spot on a cozy evening at home. This classic recipe is traditionally served as a main dish or boiled dinner, and its taste is as comforting as it is savory.
- 2-3 lb corned beef (or salt beef)
- 1 large onion
- 2-3 large carrots
- 2-3 large potatoes
- 2 cloves garlic
- 3 sprigs parsley
- 3 bay leaves
- 1-2 tbs. black peppercorns
- Celery Salt
- 1 cup water
- Place the salt beef into a large pot. Cover completely with cold water. Add the onion, carrots, potatoes, garlic, parsley, bay leaves, black peppercorns, and celery salt. Add the one cup of water.
- Bring to a boil over high heat. Once boiling, reduce to low heat, cover the pot with a lid, and simmer for approximately 2 hours, or until the beef is cooked through.
- Remove the beef from the pot and let cool. Strain the cooking liquid, reserve the vegetables, and set aside.
- Once cooled, slice the beef thinly and serve with some of the cooking liquid and the vegetables. Enjoy!
Rooted in Eastern European Jewish culinary traditions, salt beef is often served with boiled potatoes and carrots. This hearty dish is perfect for chilly nights when you want to feel comforted by both food and history. The juxtaposition of the salt beef with the sweet vegetables creates a unique burst of flavor that is sure to delight your taste buds.
Often times, salt beef is confused with pastrami, another popular sandwich counterpart. Though both share the same beef cut and slight salty flavor, pastrami undergoes additional treatment to add a smoky flavor. Salt beef, on the other hand, maintains its simple and savory taste that is both familiar and perplexing at the same time.
This beef dish is an easy to prepare, fulfilling meal to enjoy over the weekend. Sometimes, it is even enjoyed as an appetizer. No matter what time of day you serve it, rest assured that you’ll be able to savor and enjoy the tradition of this simple, timeless dish.