Jamie Oliver’s take on salt beef is like a love letter to traditional British comfort food with a proper chef’s twist. It’s beef brisket, brined for days in a spiced salt solution, then slow-cooked until it’s melt-in-your-mouth tender. Think Jewish deli meets Sunday roast.
The beauty of salt beef is in the process. You’re preserving and flavoring the meat all at once. The end result? A juicy, salty, herby piece of beef that slices beautifully and works in everything from sandwiches to platters. Jamie keeps it rustic but precise. nothing fussy, just honest cooking.
Jamie Oliver Salt Beef Recipe
Ingredients Needed
This isn’t your toss-it-in-and-go recipe. It’s a process and you’ll need to plan ahead. The brine is the heart of this dish. it’s where the magic starts. Here’s what you’ll need:
For The Brine
- 2 litres of water
- 500g sea salt
- 200g brown sugar
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 4 cloves
- 3 bay leaves
- 1 cinnamon stick
- 4 garlic cloves, crushed
- A big bunch of fresh thyme
For The Beef
- 1.5-2kg beef brisket, preferably with a good fat layer
- Optional: a splash of malt vinegar (adds a slight tang)
For Serving (optional But Recommended)
- Pickles or gherkins
- Rye bread or crusty rolls
- Mustard (English or Dijon-up to you)
- Boiled potatoes or cabbage if you’re going full traditional
Equipment Needed
Salt beef isn’t about fancy gear but you do need a few kitchen essentials:
- Large pot or saucepan. big enough to hold 2 litres of brine and your brisket
- Large container – non-metallic, for brining (plastic or glass is best)
- Chopping board and sharp knife
- Cooking thermometer – helpful but optional
- Tongs or slotted spoon
- Heavy pot or slow cooker. for the final cooking stage
- Weight or plate. to keep the beef submerged in brine
How To Make Jamie Oliver’s Salt Beef
Here’s where we roll up our sleeves. Salt beef doesn’t rush for anyone. It’s all about low and slow. both in brining and cooking. But trust me, it’s worth it.
1. Make The Brine
Start by placing your water in a large pan. Add the salt, sugar and all the spices. Bring it to a simmer, just enough to dissolve everything. Let it bubble gently for 5-10 minutes, then cool completely. You must let it cool before it hits the beef.
2. Brine The Beef
Place your brisket in a large non-metal container. Pour the cooled brine over it. Make sure the meat is fully submerged-use a plate or weight if needed. Pop it in the fridge and leave it for 5-7 days, turning the beef every day if you remember.
3. Cook The Beef
After brining, rinse the brisket under cold water to wash off excess salt. Put it in a big pot, cover with fresh water and throw in a few aromatics if you like (bay leaves, onion, maybe a carrot or two). Bring it to a boil, then lower to a gentle simmer. Cook for 2.5 to 3 hours, until the meat is tender and a knife slides in easily.
If using a slow cooker, set it on low for about 8 hours.
4. Serve It Up
Let the beef rest for 15 minutes before slicing. Serve warm or cold, piled into sandwiches with mustard and pickles or sliced thick alongside veg. The fat should be soft and flavorful, the meat rich but balanced by the brine.
What I Learnt
This recipe taught me the art of patience. It’s not fast food. it’s food with a timeline, with a process. Every day the brisket sat in the brine, the flavors deepened. The smell alone told me something good was happening.
I also learnt how balance matters. Too much salt and you’re chewing sea water. Not enough time in the brine and the meat tastes plain. It’s a dance between science (brining) and instinct (cooking it just right).
And perhaps most importantly. I learnt how satisfying it is to take a tough, humble cut of meat and turn it into something special. Something worth slicing slowly and sharing.
Recipe Tweaks For Jamie Oliver’s Salt Beef
Jamie Oliver’s salt beef recipe is already a solid classic-slow-cooked, flavorful and hearty. But let’s be real: sometimes you want to shake things up or tailor it to your tastes. Here are some smart, tasty tweaks you can try.
1. Swap Up the Spices:
Jamie leans on peppercorns, cloves, bay leaves and coriander seeds. All great. But if you want more depth, add a cinnamon stick or a few juniper berries to the brine. They add subtle warmth and complexity.
2. Get Bold with the Brine:
Instead of just water and salt, use a mix of beef stock and dark beer. Guinness works wonders-it gives the beef a rich, malty undertone. Just be sure to reduce the salt slightly if your stock is already seasoned.
3. Add Aromatics:
Throw a halved onion, a few garlic cloves and chunks of carrot into the pot while it simmers. Not only does it boost the flavor of the beef but it also creates a broth you’ll want to sip like soup.
4. Make it Spicy (if that’s your thing):
Toss in a couple of dried chilies or a pinch of chili flakes. It won’t make the beef fiery but it’ll leave a warm tingle that balances the fat beautifully.
5. Brisket Alternatives:
Brisket is traditional but if you want leaner meat, try silverside. It’s still beefy but trims down the fat. On the flip side, if you want more richness, go for a fattier cut like short rib (just expect a bit more work pulling bones out before serving).
Storage Tips For Leftovers
Salt beef is one of those dishes that gets better the next day. if you store it right.
Refrigeration:
Once the beef has cooled down, wrap it tightly in foil or place it in an airtight container. Keep it in the fridge for up to 4 days. If it’s still in its broth, even better. it stays moist and flavorful.
Freezing:
Want to keep it longer? Slice the beef, wrap it in parchment and foil, then place it in a freezer bag. Label it (trust me, you’ll forget) and freeze for up to 3 months. Thaw overnight in the fridge.
Reheating:
Best method? Steam it gently or warm it in a pan with a splash of the cooking liquid. Microwaves work too but add a damp paper towel on top to stop it drying out. Whatever you do, don’t let it boil again. it’ll toughen up.
Bonus Tip:
Use leftover slices cold in sandwiches, like a classic salt beef bagel with mustard and pickles. Or dice it into a hash with potatoes and fried onions. Seriously comforting.
What To Eat With Jamie Oliver’s Salt Beef?
Salt beef is hearty on its own but pairing it right takes the meal from good to "why haven’t I eaten this all week?" Here’s what works:
1. Classic Combo: Mustard & Pickles
You can’t go wrong here. English mustard adds a fiery kick and pickles cut through the richness. Gherkins, pickled onions, even sauerkraut. it’s all fair game.
2. Rye Bread or Bagels
A chewy, seedy rye loaf or a toasted bagel turns salt beef into a deli-style masterpiece. Pile it high, smear with mustard and maybe melt some Swiss cheese on top if you’re feeling extra.
3. Colcannon or Mashed Potatoes
Creamy, buttery mash works wonders with the saltiness of the beef. If you want more greens in your life, colcannon (mash with cabbage or kale) is a fantastic, earthy side.
4. Roasted Veg or Cabbage Slaw
Roast carrots, parsnips or Brussels sprouts add sweetness and texture. Or whip up a quick slaw with red cabbage, apple and a tangy dressing. it’s fresh, crunchy and balances the meat beautifully.
5. Beef Broth Noodles (for leftovers)
Heat up the leftover broth, drop in some noodles and add thin slices of the salt beef. Top with spring onions and a soft-boiled egg. It’s like a rustic ramen and it slaps.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Salt Beef?
You’ll need brisket, salt, sugar, black peppercorns, coriander seeds, and a few aromatic veggies like onion and garlic. Plus, some water and a bit of time for that perfect slow-cooked flavor.
How Long Does Jamie Oliver’s Salt Beef Take To Cook?
It takes about 3 hours of simmering time. Be patient-low and slow is the secret to tender, juicy salt beef.
Can I Use A Slow Cooker For Jamie Oliver’s Salt Beef?
Yes, absolutely! You can cook it in a slow cooker on low for 6-8 hours. It’ll come out tender and flavorful, just like the stovetop method.
