Salt Beef Bagels
For the bagels: Recipe I used from Claire Saffitz
For the Salt Beef:
~1.5 kilo brisket
For the brine:
200g sea salt
100g brown sugar
20 g bunch of fresh thyme
1 tablespoon mustard seeds
1 tablespoon red peppercorns
½ tablespoon allspice
1 tablespoon yellow mustard seeds
4 cloves
For simmering:
3 onions, quartered
6 bay leaves
1/2 tablespoon red peppercorns
Directions:
1 week before making the salt beef:
Combine the brine ingredients in a saucepan and heat until the salt dissolves
In the meantime, trim any sinew or silverskin off your brisket and place it into a container big enough to fit the brine and meat.
Cool the brine completely to avoid cooking the brisket.
Pour the brine over the brisket and place it in the fridge. Flip the brisket every day to ensure even flavor distribution.
The day of:
Place the brisket in a large Dutch oven with the onions, bay leaves, and peppercorns.
Cover with water; the meat should be completely covered.
Place a lid on the pot and bring to a simmer. Keep it at a nice simmer the entire time rather than a boil; this will tenderize the meat. Check the meat after 2.5 hours; a fork should easily be able to pierce the meat, this is when you know it’s ready.
Remove from the liquid and let rest for at least 15 minutes before slicing.
For the pickles:
100 ml white wine vinegar (really, any light vinegar will work)
50 ml water
25 ml sugar
13 ml salt
5 Lebanese cucumbers, sliced into coins
1 tbsp black peppercorns
6 dill sprigs
other spice options: mustard seeds, fennel seeds, coriander seeds
Directions:
Place the cucumber, peppercorns, dill, and any other spices into a container.
In a saucepan, allow the sugar and salt to dissolve in the water and vinegar over a medium heat.
Pour the liquid over the cucumbers.
Allow to cool, then cover and place in the fridge.
For the dressing:
1/2 Cup mayo
3 Tbsp ketchup
1/2 white onion, finely chopped
1 tsp horseradish sauce
1/2 tsp worcestershire
1/2 tsp paprika
1 tsp salt
1/4 tsp mustard
about 8 cornichons, finely chopped
about 1 tbsp cornichon juice, or to taste
a few cracks freshly ground black pepper
Directions:
Combine all of the ingredients, adjust to taste.
