Salt beef and green split pea salad

Salt beef and green split pea salad

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

The old London tradition of salt beef sandwiches carries on in a few bagel shops and sandwich bars around London, but salt beef can be used in other interesting ways. Brisket and silverside are the most common beef cuts to be sold salted, but my favourite is ox cheeks. You may find these tricky to get hold of, but brisket gives a similar result for this dish.

I adapt this salad throughout the year, using fresh peas in the summer, for example. I also make it with green beans – tossing them with the salt beef and using a little more mustard in the dressing.

Ingredients

Quantity Ingredient
500 g piece salted beef brisket or ox cheeks, soaked overnight in cold water
1 onion, peeled and halved
2 celery sticks, each cut into thirds
12 black peppercorns
1 bay leaf
100g green split peas, soaked overnight in cold water
1 large shallot, peeled and finely chopped
2 teaspoons english mustard
1 tablespoon cider vinegar
3-4 tablespoons cold-pressed rapeseed oil, plus a little extra to finish
salt
freshly ground black pepper
1 large carrot, peeled and cut into thin matchsticks
a small handful wild salad leaves

Method

  1. Drain and rinse the salt beef and put into a saucepan with the onion, celery, peppercorns and bay leaf. Add plenty of cold water to cover, bring to the boil and skim off the scum from the surface. Lower the heat, cover and simmer very gently for about 2 hours until the beef is very tender.
  2. About halfway through cooking the beef, drain the split peas and put them into another pan. Strain several ladlefuls of the beef cooking liquor over the peas, to cover them generously, and top up the water in the beef pan as necessary to keep the beef covered. Bring the split peas to the boil, lower the heat and simmer for about 15–20 minutes until just tender. Drain and allow to cool.
  3. When the beef is cooked, remove from the heat and leave it to cool in the liquor.
  4. Once the split peas have cooled, toss them in a bowl with the shallot, mustard and cider vinegar, then mix in enough rapeseed oil to make a thick dressing. Season with salt and pepper to taste.
  5. To serve, spoon the split peas onto serving plates and spread them out a little with the back of the spoon. Cut the beef into smallish chunks or coarsely shred it and mix with a little rapeseed oil. Pile the beef on top of the split peas, then scatter the carrot and a few salad leaves over the top.
Tags:
Hix Oyster & Chop House
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