Traditional bottom round salt beef

Ingredients

• 2.4 kg whole beef bottom round
• 7 l still mineral water
• 350 g unrefined coarse grey sea salt
• 120 g brown cane sugar
• 1 tbsp whole coriander seeds
• 1 tbsp yellow mustard seeds
• 1 tbsp whole juniper berries
• 1 tsp allspice berries
• 1 tbsp black peppercorns
• 6 pieces whole cloves
• 4 leaves dried bay leaves
• 4 cloves white garlic cloves
• 2 pieces yellow onions
• 800 g fresh carrots
• 2 pieces leek whites
• 2 pieces celery stalks
• 1 piece Savoy cabbage
• 1.2 kg firm-fleshed potatoes, Charlotte variety
• 100 g hot English mustard
• 250 g dill malossol pickles

Method

1. In a large pot, pour in a portion of the mineral water along with the coarse grey salt, brown sugar, coriander seeds, mustard seeds, juniper berries, allspice, black peppercorns, some of the cloves, bay leaves and crushed garlic cloves. Bring to a boil over medium heat, stirring with a wooden spoon until the salt and sugar dissolve completely. Turn off the heat, pour in cold water to drop the temperature, then let cool completely to room temperature.
2. Place the beef bottom round in a large, deep glass or food-grade plastic container. Pour the cooled brine over the meat to submerge it completely. If the beef tends to float, set a clean plate on top to keep it submerged. Cover tightly and refrigerate between two and four degrees Celsius for five to seven days, turning the meat once a day for an even distribution of flavors.
3. Remove the beef from its marinade, discard the brine, and carefully rinse the meat under cold running water to remove excess surface salt. Place the beef in a large, deep stockpot and cover it generously with fresh mineral water, submerging the meat by at least four centimeters.
4. Bring to a simmer over medium heat. At the first sign of bubbles, a greyish scum will rise to the surface: skim it off regularly with a slotted spoon for about ten minutes until the broth runs very clear.
5. Stud the peeled yellow onions with the remaining cloves. Slip them into the pot along with the peeled and thickly sliced carrots, washed and tied leek whites, celery stalks and remaining bay leaves. Immediately lower the heat to a minimum to maintain a very gentle simmer with small, quiet bubbles, then cover the pot, leaving it slightly ajar.
6. Simmer gently for two and a half to three hours without ever letting it come to a rolling boil. The meat is fully cooked when a knife blade pierces the center with no resistance, feeling absolutely tender.
7. During the last half hour of the meat's cooking time, cut the Savoy cabbage into eight even wedges, keeping a piece of the core attached to hold the leaves together, then peel the potatoes. Drop the cabbage wedges and whole potatoes directly into the simmering broth around the meat. Continue cooking for thirty to forty minutes, until the tip of a knife easily pierces the potatoes and the cabbage becomes very tender.
8. Carefully remove the bottom round using two slotted spoons and place it on a cutting board. Tent loosely with aluminum foil and let rest for ten minutes to let the juices settle. Then slice the meat with a very sharp chef's knife into even slices half a centimeter thick, making absolutely sure to cut across the grain.
9. On a large, very warm serving platter, arrange the steaming slices of beef surrounded by the well-drained cabbage wedges, carrots, leeks and potatoes. Ladle some very hot strained cooking broth over the meat to keep it shiny and juicy, then serve immediately with the hot English mustard and crunchy malossol pickles.

Nutrition

Per serving

Energy

694.2 kcal

Protein

67.32 g

Carbohydrate

66.69 g

Fat

19.4 g

Fibre

11.94 g

Calcium

175.33 mg

Iron

2.52 mg

Magnesium

71.04 mg