Our PGI Welsh Salt Beef found its way to the big stage at this years Winter Fair at the Royal Welsh Showground last week – in the expert hands of culinary specialist, Chef Andy Addis-Fuller!
Here is what he has to say about his experience cooking & serving our BRAND NEW PGI Welsh Salt Beef by Trailhead.
“There’s something utterly irresistible about a slab of perfectly seasoned salt beef. Its deep, savoury flavours, tender texture, and rich history have made it a favourite among food lovers and chefs alike!
As demonstrated at the fair, salt beef is no longer just a deli delight; it’s an essential ingredient for your table, festive feasts and modern street food.
The Legacy of Salt Beef
Before we dive into the tantalising recipes, let’s take a moment to appreciate the rich history of salt beef. This beloved dish originated in the Jewish communities of Eastern Europe and became a staple in delicatessens across the world. Traditionally, it was made by curing brisket in salt and spices for several days, making it a reliable and long-lasting form of preservation. Today, salt beef has enjoyed a renaissance in modern cuisine, especially with the rise of street food culture. Its hearty, flavourful appeal and versatility have made it a go-to ingredient for innovative chefs looking to push the boundaries of savoury comfort food.
Trailhead Fine Foods has taken this classic and elevated it with their premium PGI Welsh Salt Beef. Cut from the silverside, this product is ethically sourced, crafted with attention to detail, and proudly made in Wales. It’s not just any salt beef; it’s a truly exceptional version that’s perfect for a variety of dishes – whether it’s for your Boxing Day feast, festive canapés, or a quick brunch or street food snack.”
As featured at the Royal Welsh Winter Fair 2024, Andy has a delicious Christmas-y canape which is sure to deliver full flavour for your guests!
Mrs. Beeton’s Potted Salt Beef – served on toast!
Ingredients:
- 500g Trailhead Foods PGI salt beef
- 50g unsalted butter, softened
- 1 tbsp Worcestershire sauce
- 1 tsp ground black pepper
- A pinch of cayenne pepper
- 1 tbsp chopped parsley
- 1 tbsp brandy or sherry (optional)
Method:
- Prepare the Beef: Place the salt beef in a saucepan of water and simmer gently for 1-2 hours until tender. Once cooked, remove from the water and allow to cool.
- Shred the Beef: Shred the salt beef using a fork or your fingers or chop into small dice. Discard any excess fat.
- Combine Ingredients: In a mixing bowl, combine the shredded beef with softened butter, Worcestershire sauce, black pepper, cayenne pepper, gherkins and chopped parsley. If using brandy or sherry, add it in at this stage.
- Pack and Chill: Pack the mixture into a jar or small bowl, pressing it down firmly to remove any air pockets. Cover with cling film and refrigerate for at least a few hours before serving. This potted salt beef is a rich, indulgent treat perfect for spreading on toast or serving with your favourite pickles.
More of Andys recipes coming soon!
