INGREDIENTS
4–6 plain bagels
1/3 cup mayonnaise
1 tablespoon hot English mustard
6–8 gherkins (pickles), halved (I like McClure’s pickles)

Salt beef
2 quantities beer brine
1 x 2 kg thick end piece beef brisket
1 onion, sliced in half
1 carrot, roughly chopped
1 celery stalk, leaves on, roughly chopped
1 leek, white part only, roughly chopped
1/2 garlic bulb, cloves separated
2 bay leaves
1/2 teaspoon black peppercorns
1 tablespoon white vinegar

Beer brine
2 cups water
2 cups dark ale beer
100 g coarse salt
3 tablespoons firmly packed dark brown sugar
3 tablespoons light molasses
1 teaspoon black peppercorns
2 bay leaves
6 garlic cloves
4 thyme sprigs

TO MAKE 

Eight days before you plan to cook this, make the brine. To do this, combine the water and beer in a stockpot and bring to a gentle boil over a medium heat. Add the remaining ingredients and stir until the salt and sugar have dissolved. Allow it to boil for five minutes, then remove the pan from the heat and leave the brine to cool to room temperature.

Use a skewer or a sharp knife to pierce the beef all over and place it in a large plastic container. Pour over the cooled brine, ensuring that the beef is completely covered. It may need weighing down; if so, use a couple of saucers. Cover with a lid and store in the refrigerator for seven days.

One day before cooking, drain off the brine and soak the beef in fresh cold water for a further 24 hours, changing the water at least once.

The next day, transfer the beef to a large saucepan, cover with cold water, put the lid on and bring to the boil. Skim off any scum that rises to the surface and add the onion, carrot, celery, leek, garlic, bay leaves, peppercorns and vinegar. Turn the heat right down to a low simmer and cook for 1 1/2 to 2 hours, until the meat is completely tender and soft when pierced with a skewer. Keep the beef submerged during cooking, topping up with boiling water if necessary. Remove and set aside. Reserve the cooking liquor and use it as stock for soup or as a base for the beef pho broth, or freeze it.

Slice the bagels in half and lightly toast them. In a bowl, mix the mayonnaise with mustard. Liberally spread all over one half of each bagel.

Slice the salt beef into thick slabs and divide between the bagels. Spoon on more mayonnaise, top with the pickles and sandwich with the top half of the bagel.

NOTE
You’ll want to plan ahead with this recipe because the beef needs to be brined at least a week in advance. Any left-over salt beef is an excellent cold cut and makes delicious Reuben sandwiches.

Serves four to six. 

This is an edited extract and images from Ben’s Meat Bible by Ben O’Donoghue, published by Hardie Grant Books.