Introducing Salt Beef from Beatbush
19 June 2014
We are very happy to be introducing cured salt beef roasts from Beatbush's Aberdeen Angus herd from this week.
We are offering the rolled joints in three sizes, 500g, 1kg and 1.5kg. Please note that though these joints have been cured for a week in a salt brine, they do still need to be cooked.
Salt beef is best cooked by placing in a pan, submerging in water, bringing to the boil and cooking slowly. It can then be enjoyed hot or cold, and keeps well in the fridge. It’s usually served thickly sliced in sandwiches, or broken up and mixed with mashed potatoes and fried into a hash. The saltiness of the beef is a good match for strong, sour gherkins.
