Available all year 4 weight size options Cut from the best silverside We’ve taken Jeremy’s grass-fed beef silverside and had it dry-cured ready for you to cook at home to give you outstanding salt beef. Simply place the joint in a large pan half filled with water, add 2 sliced carrots, 2 peeled and sliced onions and a few bay leaves and simmer gently on a low heat for 3 hours (1kg) to 5 hours (4kg) until tender, regularly removing the scum from the surface. Remember to keep the pan topped up so that the joint is covered. Let the joint rest for 30 minutes and then slice. Salt beef is delicious served hot with mashed potato or cold in a sandwich with mustard. Better to overcook and have it fall apart than undercook it When it’s done, the knife or skewer should slide in easily
