Quick Salted Beef

Quick Salted Beef

1. Bring to Room Temperature: Allow the pickled beef to sit on the kitchen counter for about an hour to come to room temperature. This helps speed up the cooking time.

2. Prepare the Pot: Place the beef in a large pot and cover it with cold water. Bring the water to a boil, skimming off any foamy scum that rises to the surface.

3. Add Ingredients: Once most of the foam has been removed, add the bay leaves, carrots, black peppercorns, juniper berries, and optional sugar to the pot.

4. Simmer: Reduce the heat, cover the pot, and let it simmer gently for 2.5 to 3.5 hours. Start checking for tenderness after 2 hours; the meat should be soft enough for a fork to slide in easily.

5. Check Tenderness: Test the meat with a fork or skewer, pushing it into the thickest part to ensure it’s tender with no resistance.

6. Rest the Beef: Once the beef is tender, turn off the heat. If not ready to eat, leave the meat in the cooking liquid for up to an hour, or lift it out to drain and place on a cutting board. Reserve the cooking liquid if you plan to reheat or freeze the beef.

7. Slice and Serve: Cover the beef loosely with foil and let it rest for 10-15 minutes. Slice the beef thickly against the grain to prevent crumbling. Serve hot or cold.

Storage Tip

Leftovers will keep in the fridge for three days and in the freezer for up to six weeks. For freezing, slice the meat, wrap it in baking parchment, and then foil. Don’t forget to freeze the cooking liquid as well. When ready to eat, defrost and reheat the meat in its liquid.