Salt beef, also known as corned beef, holds a special place in Jewish cuisine and deli culture. While salt-curing meat is an ancient preservation technique, salt beef became closely associated with Ashkenazi Jewish communities in Europe and North America. The brisket cut lends itself well to long cooking times, making it an ideal Shabbat and holiday dish.
If you love a good pastrami on rye or want to expand your cooking skills learning how to make traditional Jewish salt beef is very rewarding. With just a few simple ingredients and steps you can make tender, flavorful salt beef right at home.
In this complete guide, I’ll explain everything you need to know to make authentic salt beef, including:
- The history and cultural significance of Jewish salt beef
- Choosing the right cut of beef
- The easy brining process
- Cooking techniques for perfect salt beef
- Serving suggestions to enjoy it like a true deli delicacy
Let’s get started on this incredibly tasty recipe!
A Brief History of Jewish Salt Beef
Salt beef has a long history in Jewish cuisine, dating back to at least the Middle Ages in Europe. When preserved with salt, beef could be kept for extended periods of time without refrigeration. This made it an ideal food for holidays and Shabbat, when no cooking could occur.
Ashkenazi Jewish immigrants brought salt beef recipes and traditions with them to North America. Brisket was an affordable cut that could feed large families. The interaction between Jewish and Irish immigrants in cities like New York also popularized corned beef.
Salt beef holds a special symbolism in many Jewish cultures. It represents perseverance and continuity in the face of hardship. The smell and taste evokes feelings of nostalgia, tradition, and community.
Selecting the Right Cut of Beef
For authentic Jewish-style salt beef you want to select a good brisket. Brisket comes from the chest area of the cow. There are two sections – the flat cut and the point cut. The flat cut is leaner and works better for salt beef.
When selecting brisket, look for a well-marbled cut that is around 2-3 lbs. The marbling will keep it moist during cooking. Make sure the brisket is trimmed of excess fat.
You can also use other beef cuts like round, chuck, or rump roast if you cannot find brisket. Just note that the cooking time may vary.
The Simple Salt Beef Brine
Salt beef gets its signature flavor and texture from the brining process A basic brine has just a few ingredients
- Water – Cover the brisket fully submerged in water
- Salt – Use about 4 tbsp per 2 lbs brisket
- Sugar – 1-2 tbsp to balance out saltiness
- Nitrite -1 tsp of pink curing salt for color and preservation
- Spices – Bay leaves, garlic, peppercorns, etc
You can play around with different spice blends in the brine. Traditional flavors include allspice, cinnamon, cloves, coriander, and juniper berries.
Keep the brisket submerged in the brine for 4-7 days in the fridge, turning daily. The longer it brines, the more pronounced the salty flavor will be.
Once brined, thoroughly rinse the brisket before cooking.
Perfect Cooking Techniques
To cook salt beef, you’ll want to gently simmer the brisket until knife-tender. There are two easy methods:
On the Stovetop:
- Place the brisket in a pot and cover with water
- Bring to a boil then reduce to a bare simmer
- Skim any scum that rises to the top
- Add whole spices like garlic, peppercorns, bay leaves
- Cover and cook for 2-3 hours until very tender
In the Oven:
- Preheat oven to 300°F
- Place brisket in a covered roasting pan with a rack
- Add 1 cup of water to the bottom of the pan
- Cook for about 1.5 hours per lb until extremely tender
The brisket is done when a knife or fork slides in with no resistance. The meat should easily shred apart.
Serving Traditional Jewish Salt Beef
Traditionally, Jewish salt beef is served as a main course, often with:
- Rye bread or bagels
- Mustard
- Pickles
- Latkes or roasted potatoes
- Soup beans or barley
A classic sandwich pairs thick slices of salt beef with spicy mustard between two pieces of rye bread.
Leftover salt beef also makes an incredible hash for breakfast. Dice and sauté with onions, potatoes, and eggs.
Some other tasty ways to use up leftover brisket:
- Chopped into scrambled eggs or omelets
- Combined with beans or chickpeas for stew
- Added to rice or quinoa as a pilaf
- Mixed into pasta sauce or lasagna
- Stuffed into cabbage rolls or dolmas
- Featured in shepherd’s pie or pot pie
However you choose to serve it, homemade Jewish salt beef is sure to be a new favorite recipe. Enjoy this traditional Ashkenazi dish on holidays like Rosh Hashanah, Passover, and Hanukkah, or anytime you crave comfort food.
Tips for Perfect Homemade Corned Beef
Follow these tips for the best results when making Jewish salt beef at home:
- Use a natural wood brine bucket or food-safe plastic container
- Weigh down the brisket to keep fully submerged
- Discard brine after using to avoid contamination
- Rinse brisket well before cooking
- Add spices to the cooking liquid for extra flavor
- Cook low and slow – don’t boil or rush it
- Slice across the grain for most tender texture
- Store leftovers in broth to prevent drying out
Frequently Asked Questions
Here are answers to some common questions about preparing authentic Jewish salt beef:
What’s the difference between corned beef and pastrami?
Pastrami is also brined, but it’s smoked and seasoned with spices like black pepper, coriander, and mustard before cooking.
Can I use ground coriander in the brine?
Yes, just avoid pre-ground coriander from the spice aisle. Use whole coriander seeds and grind them fresh for the best flavor.
Should I trim the fat off the brisket?
Leave a thin layer of fat on top to keep the brisket moist as it cooks. Trim off any large excess pieces of fat.
How long does cooked salt beef last in the fridge?
It will keep for 4-5 days tightly wrapped in the fridge. Reheat gently in the cooking liquid before serving again.
Can I freeze leftover corned beef?
Yes, you can freeze it for 2-3 months. Slice first, then wrap well in foil. Thaw in the fridge before using.
Recreate a Deli Classic at Home
With brisket, salt, spices, and time, you can transform a basic beef cut into the tender, tangy treat that is authentic Jewish salt beef. Impress your family by serving it for holiday dinners or make deli-style sandwiches for a weekday lunch.
This traditional recipe has been passed down for generations and still holds an important place at the table for many Jewish families today