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Salt Beef (bœuf salé)

Erken's salt beef 1914: salted brisket/short rib is soaked if needed, boiled 4 hours with 1 tsp sugar and lightly salted pork, served with cauliflower, green beans, Brussels sprouts, stirred butter, and mashed potatoes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 190 (falt i det fri)

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About the dish

Salted beef brisket was both everyday fare and festive food in Norwegian homes, and brining was an important method of preservation. Erken distinguishes between meat that has been in brine a long time (soaked and put on in cold water) and meat with a shorter brining time (put on in boiling water).

How to make it

  1. 1

    Soaking

    If the meat has been in salt a long time, soak it overnight in cold water. Crack the long bones.

  2. 2

    Put on to boil

    Place long-salted meat in the pot with cold water and 1 tsp sugar, bring quickly to a boil, and skim well. If the meat has only been in brine for 14 days to 3 weeks, place it in boiling water with 1 tsp sugar.

  3. 3

    Boil

    Add the lightly salted piece of pork and let the meat simmer, covered, for about 4 hours.

  4. 4

    Arrange

    Serve with boiled cauliflower, green beans, and Brussels sprouts, with cold, stirred butter for the vegetables. Mashed potatoes, stewed potatoes, or mashed swede also go with it. The brisket can be sprinkled with finely ground rusk crumbs and chopped parsley.

  5. 5

    Leftovers

    Cold, boiled salt brisket is excellent as a topping on open sandwiches.

Changes from the original

Amounts estimated for 6 servings. "Letsprængt flesk" modernized to lightly salted pork belly. Side dishes listed as optional ingredients.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 190) → 1949 (korrekturlest, s. 220)~55% av teksten endretfjernetlagt til
Salt oksekjøtt. (Boeuf salé.) Bryst og bibringe egner sig bedst best til saltning. De lange ben knækkes. knekkes. Har kjøttet ligget i salt i længere lengere tid, lægges legges det natten over i koldt vand. Sættes vann. Settes derefter over ilden varmen i koldt vand vann med 1 teske ½ teskje sukker, kokes hurtig op og skummes godt. — Letsprængt Lettsprengt flesk lægges legges i. Koker derefter under lok lokk ca. 4 timer. Har kjøttet ligget kortere tid i laken, 14 dage dager til 3 uker, sættes settes det over ilden varmen i kokende vand vann med 1 teske teskje sukker. Smaakoker ogsaa Småkoker også i 4 timer og anrettes med kokt blomkaal, blomkål, grønne bønner, rosenkaal. rosenkål. Koldt, rørt utrørt smør serveres til grønsakerne. Potetespuré, grønnsakene. Potetpuré, stuede poteter, kaalrabistuing kålrabistuing brukes meget almindelig til salt kjøt. kjøtt. Oksebrystet kan ved anretningen strøes over med finstøtt sigtet siktet kavring og finhakket persille. Koldt, kokt salt oksebryst er udmerket utmerket som smørbrødkjøt. smørbrødkjøtt. Det kokte, varme, salte oksebryst skjæres op i stykker. Stykkene legges på hinanden i en firkantet eller rund form. Over kjøttet legges et trelokk til press; lokket må passe inn i formen, og tungpress må legges på lokket. Når kjøttet er koldt, tas det ut av formen og glaseres, idet det dekkes med en penrødbrun gelé.

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Frequently asked questions

Which cuts are best suited for salting?
Brisket and short rib. The long bones are cracked before boiling.
How long should the meat boil?
About 4 hours, covered, at a gentle simmer. This applies both to meat that has been in salt a long time and to meat that has been in brine for 14 days to 3 weeks.
Should the meat be put in cold or boiling water?
If the meat has been in salt a long time, it is first soaked overnight in cold water and then put on to boil in cold water with 1 teaspoon sugar, brought quickly to a boil, and skimmed well. If it has only been in the brine for 14 days to 3 weeks, it is put directly into boiling water with 1 teaspoon sugar.
What is served with it?
Boiled cauliflower, green beans, or Brussels sprouts with cold, stirred butter, or mashed potatoes, stewed potatoes, and mashed swede. The brisket can be sprinkled with finely ground, sifted rusk crumbs when serving.

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