Pressed brisket

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Pressed brisket

Main Serves 6 3h 10 min
If sandwiches and salads are the order of the day, try making your own corned beef. A soy based stock gives it a pacific rim twist. Unfortunately good soy sauce is expensive so cooking in a boiling or roasting bag, in a pan of water, keeps the beef immersed in a relatively small amount.


  • 300ml soy sauce
  • 200ml dry cider
  • 50ml cider vinegar
  • 1 heaped tbsp brown sugar
  • 4 star anise
  • good thumb ginger root
  • 2 garlic cloves
  • 1 small red chilli
  • 600g brisket


Prep time: 10 min
Cooking time: 3h
  • Step 1

    Put everything apart from the beef in a pan and simmer for 30 minutes. Allow to cool and pour into a bag. Add the beef, carefully squeeze out the air and seal.
  • Step 2

    Place in a large pan of water, bring to the boil and simmer for about 2½ hours. Remove from the pan, prick or untie the bag and drain out most of the juice (you can freeze it and use it for gravy etc. another time).
  • Step 3

    Press the beef (still in its bag) into a suitably sized bread tin or Tupperware container, and weigh down with a bag of sugar or similar. Cool in the fridge overnight. Slice as thinly as you can for sandwiches or salads of crunchy julienned vegetables (cucumbers, onions, beans, peppers etc).