You may have heard of corned beef and salt beef, but do you know the difference between the two? Well, it turns out, that ...

You can order beef ribs from farther up near the spine ... seasonings — all this meat needs is some salt and pepper. It's usually sold in thin cuts, so don't overcook the steak.

Once cooked, store salt beef in the fridge for up to two weeks. Cuts such as beef brisket or silverside are preferable for making salt beef, as they hold up better during the long brining and ...

Each serving provides 563 kcal, 57g protein, 24g carbohydrates (of which 17g sugars), 25g fat (of which 9g saturates), 6g fibre and 1.1g salt. Brown the beef the ... scraping up all the beefy ...

the acid in that cut through the fatty beef nicely. And, of course, it wouldn’t be a true corned beef plate without potatoes, which also function as a reprieve from the overwhelming salt.

"Corn" refers to the larger-grained rock salt, which is used to cure the beef. What's the difference between the flat and point cuts? The flat ... spice blend made up mostly of peppercorns ...