Salted Beef is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic method of salting beef prior to boiling. The full recipe is presented here and I hope you enjoy this classic British version of: Salted Beef.
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This is a classic recipe for a Victorian version of Salted Beef that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF, SALTED.—Sprinkle the beef with salt, and a few hours afterwards hang it to drain. This cleanses the meat from the blood, and preserves its flavour, then rub salt well in, and put it into a tub with a close cover; it should be turned every day, and if wanted soon should be rubbed daily also.
Modern Redaction
Ingredients:
1 boneless piece of beef
salt
Method:
Sprinkle the meat generously with salt then set in a bowl for 6 hours. After this time hang the meat in a cool place to drain (this helps get rid of any blood). Allow to hang over night then take down and rub the beef liberally with salt. Place into a large earthenware casserole, add more salt then cover with clingfilm, add a lid and place in the refrigerator. Allow to salt for 3 days, turning the meat daily and rubbing in the salt as you do so.
