Cured Beef with Celeriac Salad


Cured Beef with Celeriac Salad
Salt is so much more than just a seasoning. Use the edible magic to cure your own beef and serve with crusty bread and fresh salad.

Serves 4-6

1 cup demerara sugar

1 cup salt flakes

2 tsp fennel seeds

4 juniper berries, crushed

2 tsp fresh horseradish, grated

2 tsp coriander seeds

1 tsp black peppercorns, crushed

½ cup gin

500g beef fillet

1 baguette, sliced, toasted

Celeriac Salad

1 celeriac, cut into matchsticks

1 green apple, cut into matchsticks

2 celery stalks, thinly sliced

½ bunch watercress sprigs

2 tbsp dill, coarsely chopped

1 tbsp Dijon mustard

½ cup whole-egg mayonnaise
Combine sugar, salt, fennel seeds, juniper berries, horseradish, coriander seeds and peppercorns.

Sprinkle half the sugar mixture over a sheet of plastic wrap. Drizzle with half the gin. Place beef on top. Sprinkle over remaining sugar mixture and gin. Wrap tightly in plastic wrap.

Place on a baking tray. Top with another tray, and then with weights. Place in the fridge for 24 hours minimum.

To make salad, combine celeriac, apple, celery and watercress. Combine dill, mustard and mayonnaise, and drizzle over the salad. Toss.

Unwrap beef, wipe off marinade. Thinly slice beef.

Serve with baguette and celeriac salad.


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