Salt beef is beef that has been preserved by pickling or curing in a salted brine. Curing changes the texture of meat, tenderising cuts and creating the distinctive tastes we love. That’s why despite having fridges we still eat cured meats such as ham, salami and the traditional British delicacy, salt beef.

Hensons Famous Salt Beef uses prime cuts of Irish brisket from cattle that have grazed on lush, green pastures. The beef is all Irish Farm Assured, so it meets the welfare standards of Bord Bia, the Irish Food Board, and from well-known breeds such as Hereford, Limousin, Dexter and Angus.

To make our salt beef, we take the finest brisket cut and boned from the breast of a steer, just above the fore-leg. It’s the tastiest cut, but this hard-working muscle needs curing and slow-cooking to tenderise.

Hensons Famous Salt Beef is slow cured to a unique top secret low-salt recipe to ensure a delicate texture, fine flavour and even cure. It needs only gentle simmering to prepare and the result is melt in the mouth succulence. Super versatile, serve it warm or cold as an appetiser or salad, as a main course in hashes and stews and as the ultimate deli dish in sandwiches and bagels. Hensons Famous Salt Beef is served at many restaurants in London and the UK.

Product Facts

Hensons Famous Salt Beef is cured and vacuum packed. Available in cooked or raw form, please contact the team at Henson to discuss your requirements, to order, or for stockist information www.henson.co.uk

Salt Beef Cooking Instructions

Bring to the boil, drain off the water and re-boil using fresh water, adding herbs and spices to taste. Simmer for 3.5 hours or until tender. Once cooked, the meat can stay warm and moist for up to 2 hours when held at 63° in a bain-marie.