Sticky stout glazed salt beef with chimichurri

  • Serves 6
  • Hands-on time 30 min, simmering time 3-4 hours, barbecuing/griddling time 20-24 min
  • Easy
You'll want to fire up the grill after reading this recipe – salt beef with a sticky stout glaze is the barbecue dream.

Nutritional info per serving

  • Calories879kcals
  • Fat44g (13.2g saturated)
  • Protein88.1g
  • Carbohydrates27.4g (24.8g sugars)
  • Fibre0.6g
  • Salt3.8g
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  • 1.8kg piece British salt beef
  • 500ml Guinness or other stout
  • 200ml black treacle
  • Glug bourbon (optional)
  • Lime wedges and a salad to serve

For the chimichurri sauce

  • Large bunch fresh coriander
  • Bunch fresh oregano
  • 1-2 red chillies, roughly chopped
  • 2 tbsp red wine vinegar
  • 1 tsp caster sugar
  • 2 garlic cloves, roughly chopped
  • 100ml light olive oil


  1. Put the salt beef in a large, lidded saucepan, then pour over cold water to cover. Bring to a very gentle simmer, skimming off any scum from the top, then cover with a circle of baking paper directly touching the water. Partially cover with the lid. Cook for 3-4 hours, turning the beef once, until the meat is tender but not falling apart. The beef should be submerged at all times – if the water level drops, top it up with hot water from the kettle. Once the beef is cooked, remove it from the water and pat dry with kitchen paper. 
  2. Meanwhile, to make the glaze, put the stout and treacle in a saucepan. Bring to the boil, then simmer for around 30 minutes or until it forms a medium-thick, syrupy mixture. 
  3. Light the barbecue or heat a large griddle pan until hot. Cook the meat for 8-10 minutes on each side – it should be away from direct heat on a barbecue, so it doesn’t burn too quickly. When the beef has taken on a good amount of char, brush it all over with the glaze, then barbecue/griddle for 2 minutes on each side. Remove from the barbecue/griddle pan, brush thickly all over with more of the glaze, then set aside to rest while you make the chimichurri.
  4. Put all the ingredients except the oil in a mini chopper or food processor and whizz to a paste. Transfer to a bowl, stir in the oil and check the seasoning. Thin the sauce with a splash of water, if you like.
  5. Thinly slice the beef, then serve with the chimichurri, lime wedges and a big salad.
  • Cook the beef to the end of step 1 up to 24 hours in advance. Store in the fridge, wrapped, overnight. The next day, bring to room temperature, then simmer in a pan of water until hot throughout. Continue with the recipe.
  • Our salt beef was kindly provided by Hensons. It’s gorgeous, and can be bought online from Keevil and Keevil. You’ll also find salt beef at good butchers, especially kosher ones.
  • Stout won’t cut it as a drink with this; instead turn to a ripe Californian merlot.

From July 2016

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