Name: Salt beef with beetroot & horseradish relish
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6
Cuisine: British
Ingredients: 1 ½g piece of salted brisket or silverside of beef; 1 large onion halved; large bunch parsley; 6 young carrots scrubbed and left whole; 6 small leeks; 3 large homecooked beetroot coarsely grated; 3 tbsp freshly grated horseradish; 2 tsp golden caster sugar; 2 tbsp balsamic vinegar

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Salt beef with beetroot & horseradish relish

Salt beef with beetroot & horseradish relish

Barney Desmazery

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Serves 6

More effort

Prep: 30 mins

Cook: 2 hrs

A star rating of 1 out of 5.2 ratingsRate

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A relish inspired by the fiery Jewish condiment chrain, perfect served with salted meats, and sparingly with smoked fish

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Ingredients

Nutrition

Units:

MetricUS

1 ½g piece of salted brisket

or silverside of beef
1 large onion

halved
large bunch parsley
6 young carrots

scrubbed and left whole
6 small leeks

For the relish

3 large homecooked beetroot

coarsely grated
3 tbsp freshly grated horseradish
2 tsp golden caster sugar
2 tbsp balsamic vinegar

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Nutrition: per serving

kcal542
fat30g
saturates13g
carbs21g
sugars19g
fibre6g
protein50g
salt4.14g

Method

step 1

Put the beef in a pan that is big enough to fit it and all the vegetables. Cover it with water and bring to the boil, skimming off the froth that comes to the surface. Tip the onion and parsley into the pot and simmer gently for 1 hr, skimming as necessary. Add the carrots and simmer for 30 mins. Finally, add the leeks and simmer for 30 mins longer. The meat is ready when it feels tender when prodded with a fork.
step 2

While the meat cooks, mix the beetroot and horseradish with the sugar and vinegar until the sugar has dissolved. remove the beef and place it on a board. Scoop out the carrots and leeks into a serving dish. Slice the beef at the table and serve with the vegetables and beetroot relish – but warn everyone that a little goes a long way! You can also offer some cooking liquid to drizzle over if anyone wants it.

Recipe from Good Food magazine, September 2008

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A star rating of 1 out of 5.2 ratings

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