Salt Shed salt beef by the Kg.

Salt beef is cured in house using traditional methods.

Steamed for 12 hours.

2 week shelf life. 


Ready in 35 mins

  • Leave salt beef in its packaging, place the joint into a large pot and fully submerge the meat in cool water.
  • Heat the water until it is begins to simmer. Regulate the heat so the water is very slightly simmering and leave joint to cook like this for 30 minutes (1-1.5kg joint)
  • Simmer for an extra 10-15 minutes if the joint is 1.5 - 2kg. 


Cut & Serve

  • Cut the meat against the grain to ensure each slice is extra tender.
  • Served best with pickles, mustard, sauerkraut, bagels & rye bread.
  • Contract us if you want to create our signature pastrami steaks.



Cooked Brick Lane Salt Beef

  • Place orders before 2pm Monday to Thursday to receive next day delivery.

    Free delivery on all orders. Cheaper for 2kg 

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