Beef · A London institution
The Salt Beef Sandwich with Pickles and Mustard
The great salt beef sandwich needs only three things: properly brined brisket simmered until it slices like butter, bread sturdy enough to hold it, and enough mustard to make your eyes water slightly. We brine the brisket for you, so your job is simply a long, gentle simmer with aromatics, then pile it high while it's still steaming.
Method
Rinse the brisket under cold water, then put it in a large pot with the onion, carrots, celery, bay, peppercorns and cloves. Cover completely with cold water.
Bring just to a simmer, skim any foam, then cook at the gentlest possible blip, never a boil, for 3 hours, topping up with water as needed, until a fork twists easily in the meat.
Rest the beef in its liquor for 20 minutes off the heat; it keeps the slices moist and lets the meat relax.
Lift out and slice thickly against the grain while still warm.
Spread the rye generously with mustard, pile the warm salt beef high, add a layer of sliced gherkins, and press the top slice on. Serve immediately with extra pickles.
Ben's Tip
Keep the water at a bare tremble. A rolling boil seizes the brisket tight and no amount of extra time will loosen it again; low and slow is the entire recipe.
To Drink
This is a sandwich for a glass of cold beer or a sharp lemonade, but a juicy, chillable red like a Beaujolais won't complain.
Made with the best meat money can buy
Build a box of native-breed British meat, raised the right way, and have it delivered to your door.
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