This pressed salt beef is the business.. I mean like seriously the business!
Made to an old navy recipe by my pals at earls barton.. It is the best cross between tinned corned beef , ‘premium’ sliced corned beef.. Superb deli salt beef and ummm well something else also.. And it’s amazing!! It takes a total of seven days to make including the sweet pickle, the boiling and the pressing! It’s time and labour intensive and only produces a small amount at a time.. What a superb product!!
I got the piece thick on porpoise.. had a hash in mind.. Who doesn’t dig a good hash right? Ahem… Cough cough..
Chopped up fine, with roscoff onion they are so sweet yet oniony bizzare yet tasty indeed .. And some wilted spring greens.. Gotta increase the veg count!
Boiled spuds chopped first in the pan with sunflower oil.. to crisp and get the hash going.,
Then adding all the chopped goodies .. You need this hash to just catch a bit in the bottom for those crispy bits yet sautéing the spuds first helps that right out!
A little butter for flavour and lots of Bristol blend pepper.. scrunchy salt at the last minute..
This brunch was excellent I have to declare!!
The hounds (Mr Wentworth & Cora Murley were very odd that they didn’t get a look in.. Very miffed indeed ..