Boiled Salt Beef from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take about twelve pounds of the rump or brisket of beef. If the latter is used, bone it. Rub it daily for about ten minutes for six or eight days before cooking, turning the meat over each day, wit...
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Cooking tools:
- Chef's knife
- Cutting board
- Airtight container
- Stockpot
Ingredients
- salt
- brine
- bay salt
- saltpetre
- common salt
- moist sugar
- brisket
- beef
- fresh salt
- warm water
- pickle
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