![\"\"](\"https:\/\/www.shavuatov.co.uk\/wp-content\/uploads\/Corinne-Rachelles-Salt-beef.jpg\")
<\/figure>\n\n\n\nWhen 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<\/p>\n\n\n\n
1.5 kilos ready pickled brisket<\/p>\n\n\n\n
2 onions<\/p>\n\n\n\n
2 carrots<\/p>\n\n\n\n
2 sticks celery<\/p>\n\n\n\n
3 bay leaves<\/p>\n\n\n\n
10 pepper corns<\/p>\n\n\n\n
3 -5 juniper berries<\/p>\n\n\n\n
1 head of garlic, whole,<\/p>\n\n\n\n
Rye Bread<\/p>\n\n\n\n
Pickled Cucumbers<\/p>\n\n\n\n
Mustard to taste<\/p>\n\n\n\n
A handful of love<\/p>\n\n\n\n
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<\/p>\n\n\n\n
Turn the heat down and simmer for 2-21\/2 hours till tender.<\/p>\n\n\n\n
Leave in the liquid to cool a bit this is very important<\/p>\n\n\n\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Corinne Rachelle\u2019s 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 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[9],"tags":[],"class_list":["post-4032","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/4032","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4032"}],"version-history":[{"count":1,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/4032\/revisions"}],"predecessor-version":[{"id":4033,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/4032\/revisions\/4033"}],"wp:attachment":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4032"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4032"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4032"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}