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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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From19141949Modernised
To19141949Modernised
1914 (proofread, p. 190) → Modernised~81% of the text changedremovedadded
Bryst og 2 kg saltet oksebryst eller bibringe egner sig bedst (lange bein knekkes). 1 ts sukker. 300 g lettsaltet sideflesk (legges i kjelen). 1 stk blomkålhode (tilbehør). 300 g grønne bønner (tilbehør). 300 g rosenkål (tilbehør). 100 g smør (kaldt, rørt smør til saltning. De lange ben knækkes. grønnsakene). potetpuré, stuede poteter eller kålrabistuing (vanlig tilbehør). 2 ss finstøtt, siktet kavring (til strøing). 2 ss finhakket persille (til strøing). Har kjøttet ligget i salt lenge i længere tid, lægges salt, legges det natten over i koldt vand. Sættes derefter over ilden kaldt vann. Knekk de lange beina.. Legg langtidssaltet kjøtt i koldt vand kjelen med kaldt vann og 1 teske ts sukker, kokes hurtig op kok raskt opp og skummes skum godt. — Letsprængt flesk lægges i. Koker derefter under lok ca. 4 timer. Har kjøttet bare ligget kortere tid i laken, 14 dage dager til 3 uker, sættes uker i lake, legges det over ilden i kokende vand vann med 1 teske sukker. Smaakoker ogsaa ts sukker.. Legg i 4 timer det lettsaltede fleskestykket og anrettes la kjøttet småkoke under lokk i ca. 4 timer.. Server med kokt blomkaal, blomkål, grønne bønner, rosenkaal. Koldt, bønner og rosenkål, med kaldt, rørt smør serveres til grønsakerne. Potetespuré, grønnsakene. Potetpuré, stuede poteter, kaalrabistuing brukes meget almindelig til salt kjøt. poteter eller kålrabistuing hører også til. Oksebrystet kan ved anretningen strøes over strøs med finstøtt sigtet kavring og finhakket persille. Koldt, hakket persille.. Kaldt, kokt salt oksebryst er udmerket utmerket som smørbrødkjøt. pålegg på smørbrød.

Note on Modernised

Mengder er anslått for 6 porsjoner. «Letsprængt flesk» er modernisert til lettsaltet sideflesk. Tilbehør er ført opp som valgfrie ingredienser.

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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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