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Salt Beef, poached Root Vegetables and Mustard Sauce Recipe

Salt Beef, poached Root Vegetables and Mustard Sauce


A hearty dish that'll keep you warm on a cold winter's night.

  • Serves: 6 |
    6 servings
  • Difficulty:

  • Prep Time : 0 mins |
  • Cook Time : 0 mins
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2,5 L water
1 cup sea salt
2 cups soft brown sugar
1 pinch salt petre
12 cloves
10 pepper corns
2 sprigs thyme

1.2 kg brisket
2,5 L brine,
500 g carrots
1 large onion
1 head celery

Poached vegetables
500 g shallots
500 g carrots
300 g baby turnips
500 g new potatoes
500 g baby leeks

Mustard sauce
A little oil for frying
200 g streaky bacon, diced
1 large  onion, roughly chopped
6 cloves garlic, roughly chopped
3 Tbsp red wine vinegar
2 cups white wine
2 cubes chicken stock
3 cups cream
4 Tbsp Dijon mustard


Bring all ingredients to a boil, remove from the heat and cool.


Immerse the brisket in the cold brine for 4 days.

Remove the beef from the brine, place in a large pot and cover with water.

Add roughly chopped vegetables and simmer for approximately 3 hours.

Reserve the beef stock for poaching the vegetables.

Poached vegetables

When the beef has been cooked and has had time to cool, put the beef stock back on the stove and poach the vegetables in the beef stock.

Remove the vegetables from the stock when cooked. Reserve the stock for reheating the vegetables just before serving.

Mustard sauce

Heat a little oil in a saucepan.Add the bacon and cook until golden brown then add the onions and garlic.Cook until the onions start to colour.Add the red wine vinegar followed by the white wine and the stock cubes and reduce by half.

Add the cream and cook until the sauce thickens.

Remove from the heat and strain.

Keep the sauce to one side. Add the mustard just before you are about to serve the sauce.

Assembling the dish

Preheat the oven to 180 °C.

Put the beef on a roasting tray fat side facing up. Place beef in a medium oven for about 20 minutes so that it is warmed through and the crust is a beautiful golden brown.

Heat the vegetables in little of the stock

Warm the sauce and whisk in the mustard.

Remove the beef from the oven and slice evenly.

Place some vegetables in the middle of a bowl, arrange the sliced beef on top of the vegetables and pour the sauce over.