Salt Beef Sarnies with Pickled red onion and Bearnaise sauce
Cooking Time : 2 mins
Serves : 4
Ingredients
Salt Beef Sarnies
- Pickled red onions (see below)
- 1 Knepp Wild Range Raw Salt Beef, cooked (see below)
- Bearnaise sauce (see below)
- 8 thick slices of fresh sourdough bread
- 4 tsp butter
Pickled Red Onions
- 1 medium red onion, thinly sliced
- 1½ tsp sumac
- 2 tbsp lemon juice
- 1/8 tsp salt
Salt Beef
- 800g Knepp Wild Range raw salt beef
- 1 large onion, peeled and quartered
- 2 bay leaves
- 6 black peppercorns
- 1 large carrot, peeled and cut into 4 pieces
Bearnaise Sauce
- 4 tbsp white wine vinegar
- 4 tbsp dry white wine
- 2 tsp finely chopped shallots
- 1 pinch of freshly ground pepper
- 2 organic egg yolks
- 110g butter, cut into 2cm cubes
- 1 tbsp tarragon leaves, finely chopped
This is the king of all sandwiches and the most indulgent offering at the picnic. Our dry-cured raw salt beef brisket has a perfect balance of aromatics to salt and the zing of the picked red onion cuts though the buttery bearnaise sauce.
Method
Salt Beef Sarnies
- Heat a large heavy based frying pan to medium heat and add 1tsp butter. Add two slices of bread and fry for 2-3 minutes on each side until crispy and golden. Repeat with the other slices.
- Spread a generous layer of bearnaise onto one half of each sandwich.
- Thickly slice the salt beef and add.
- Top with a sparing layer of pickled onions (a little goes a long way)
- Serve as an open sandwich or top with another slice of fried sourdough.
- Eat immediately or wrap in greaseproof paper and transport to your favourite picnic spot in an airtight Tupperware.
Pickled Red Onions
- Add all ingredients to a small bowl and mix.
- Allow to soften and pickle for at least 20 minutes before serving, or transfer to a sealed airtight container and keep for up to 3 days
Salt Beef
- Place the salt beef in a large pan and cover with cold water.
- Add the onion, bay leaves, peppercorns, and carrot.
- Bring to the boil, then reduce the heat to a low simmer and cook until tender (approximately 1 hr 30 minutes).
- Anything left-over will keep well in the fridge for 3 days
Bearnaise Sauce
- Boil the first 4 ingredients in a heavy bottomed saucepan until completely reduced and the pan is almost dry but not browned.
- Remove the pan from the hear and immediately add 1 tbsp cold water. Allow to cool for 1 to 2 minutes.
- Whist in the egg yolks and return to a very low heat, adding the butter bit by bit and whisking continuously.
- The sauce will gradually thicken, but if it shows signs of becoming too thick, or slightly scrambling, remove from the heat and add a little cold water.
- Finally, add the tarragon and season
- Use immediately.
