Delicious mags BBQ salt beef recipe

Last month, Hensons Famous Salt Beef featured on the cover of Delicious magazine in a fabulous summer BBQ dish.

The recipe – Sticky Stout Glazed Salt Beef with Chimichurri – was devised by Delicious’ Food Editor Rebecca Woollard and it couldn’t be simpler or more delicious.

Here’s the sticky salt beef recipe – courtesy of Delicious magazine.

For Delicious magazine’s super sticky summer BBQ recipes for Brown Sugar and Chili Chicken Wings and Chinese-style Sticky Pork Ribs click on the link below:

www.deliciousmagazine.co.uk/recipes/sticky-stout-glazed-salt-beef-with-chimichurri/

Sticky Stout Glazed Salt Beef with Chimichurri

Serves 6: Hands on time 30 minutes

Simmering times 3-4 hours, Barbecuing/griddling time 20-24 minutes

Ingredients

1.8kg Salt Beef

500ml Guinness or other stout

200ml black treacle

Glug of bourbon (optional)

Lime wedges and salad to serve

Chimichurri sauce

Large bunch fresh coriander

Bunch fresh oregano

1-2 red chillies, roughly chopped

2 tbs red wine vinegar

1 tsp caster sugar

2 garlic cloves, roughly chopped

100ml light olive oil

Method

  • Put the salt beef in a large, lidded saucepan, then pour over cold water to cover. Bring to a very gentle simmer, skimming off any scum from the top, then cover with a circle of baking paper directly touching the water. Partially cover with the lid. Cook for 3-4 hours, turning the beef once, until the meat is tender but not falling apart. The beef should be submerged at all times – if the water level drops, top it up with hot water from the kettle. Once the beef is cooked, remove it from the water and pat dry with kitchen paper. [This can be done up to 24 hours in advance – before barbecuing, bring up to room temperature and simmer in a pan of water until hot throughout. Continue with recipe.]
  • Meanwhile, to make the glaze, put the stout and treacle in a saucepan. Bring to the boil, then simmer for around 30 minutes or until it forms a medium-thick, syrupy mixture.
  • Light the barbecue or heat a large griddle pan until hot. Cook the meat for 8-10 minutes on each side – it should be away from direct heat on a barbecue so it doesn’t burn too quickly. When the beef has taken on a good amount of char, brush it all over with the glaze, then barbecue/griddle for 2 minutes on each side. Remove from the barbecue/griddle pan, brush thickly all over with more of the glaze, then set aside to rest while you make the chimichurri.
  • Put all the ingredients except the oil in a mini chopper or food processor and whizz to a paste. Transfer to a bowl, stir in the oil and check the seasoning. Thin the sauce with a splash of water, if you like.
  • Thinly slice the beef, then serve with the chimichurri, lime wedges and a big salad.