Beef Salted Meat with Cabbage

Ingredients

• Ground clove 1 tablespoon
• Cilantro 1 tablespoon
• Chili Flakes 1 tablespoon
• Mustard Greens 1 tablespoon
• Green peppercorns 1 tablespoon
• Bay leaf 5 pieces
• Salt to taste
• Sugar 1 cup
• Pink Himalayan Salt 1 tablespoon
• Beef chuck roast 5 lbs
• Garlic 4 cloves
• Onion 1 head
• Salad Potatoes 3 pieces
• White Cabbage 1 head
• Meyer Lemon Juice 1 tablespoon

Step-by-Step Guide

Step 1

Place a skillet over medium heat. Sauté all the spices and 3 bay leaves. Cook until fragrant. Transfer 3/4 of the mixture to a pot and pour in 8 cups of water, add salt, sugar, and pink salt. Bring to a boil and remove from heat. Let the mixture cool slightly and then refrigerate. Place the beef brisket in the cooled mixture, press down with something, and keep in the refrigerator for 5 days. Store the remaining spices in a sealed container.

Step 2

Remove the beef brisket and let the water drain. Place the meat along with the remaining spices, garlic, and onion in a pot and cover with cold water. Bring to a boil over medium heat, then simmer on low heat for about an hour. Remove from heat and set aside.

Step 3

Meanwhile, peel and cut the potatoes into large pieces. Pour water into a pot, add salt, add the potatoes, and cook until tender. Shred the cabbage, place it in a pot, add salt, lemon juice, and 1/2 cup of water. Cover with a lid and bring to a boil. Simmer on low heat for about 30 minutes until the cabbage is soft. Serve the cooked potatoes and cabbage on plates. Slice the salted meat across the grain and arrange on plates. Drizzle with meat juices and serve warm. Enjoy your meal!