Okay, kicking off my "traditional" British meals series with an obvious one - Friday night Fish and Chips, with homemade tartar sauce and mushy peas.
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After nine days of curing, I'm ready to cook this.
I've taken a small amount off for tonight's dinner, which I'm going to cook separately, then re-tied the rest with kitchen string to hold the shape. I've rinsed the cure off, and it's now in the oven at 150c, in a covered casserole, with a cup of water, for 3 hours. I'll turn at 1 hr 30, but I'm hoping 3 hours should do it.
When I've done salt beef before, I've cooked it entirely submerged in liquid, so it will be interesting to see how this comes out with only a very small amount of liquid.
(I had a bit of a panic when I found the previous post and it said "6 days ago". Definite benefits of being able to check the meta-data on my earlier photo, plus checking back through my bullet journal to confirm that I originally put it in the cure on the 10th!)
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Brett Sheffield (he/him)replied to NeonSnake last edited by
@neonsnake If I could get there I'd be at yours for dinner tonight! That looks delicious.
