Corinne Rachelle’s perfect Hot Salt Beef Sandwich

When I was twenty I was lucky enough to work a stall in the world famous  Petticoat Lane market  on  Sunday  mornings, Back in the day the market was mainly Jewish market traders  we were part of the very special history of the East End of London, The excitement, hustle and bustle, comradeship between the stall holders was second to none, we worked all weathers , and shared each other’s joys and sorrows.  but the icing on the cake was visiting Blooms on Whitechapel Road after trading had finished for a succulent hot salt beef sandwich, nothing can erase these memories from my mind even though its over half a century ago.

When Danny Brummer was running the Deli in Hove Street, I use to cook with him, back in the day we use to pickle our own beef but nowadays you can buy it ready pickled from Gilberts, this is the recipe we used to serve hot salt beef sandwiches to the Brighton and Hove Jewish community

1.5 kilos ready pickled brisket

2 onions

2 carrots

2 sticks celery

3 bay leaves

10 pepper corns

3 -5 juniper berries

1 head of garlic, whole,

Rye Bread

Pickled Cucumbers

Mustard to taste

A handful of love

Place the vegetables garlic, bay leaf & spices, meat in a pot that has a well-fitting lid, cover with cold water, bring to the boil, then skim off any foam. Place the lid on the pan

Turn the heat down and simmer for 2-21/2 hours till tender.

Leave in the liquid to cool a bit this is very important

Take two slices of fresh rye bread per person, spread lightly (or heavily) with mustard, and add generous slices of your hot salt beef, Serve with a handful of love nostalgia and a pickled cumber on the side.