Spice Crusted Salt Beef, Charred Silver Skin Onions, Cornichons, Smoked Mayonnaise served

Prep time & cook time : 6 hours including beef cooking time. Servings: 5-6 portions


  • 2 kg salt beef
  • 1 tbsp coriander seeds
  • 1 clove
  • 4 star anise
  • ¼ bunch thyme
  • 1 sprig rosemary
  • 2 bay leaves
  • 1 tsp pepper corns
  • 1 tsp all spice berries
  • 20 silver skin onions
  • 20 cornichons
  • chopped flat leaf parsley
  • 250g white wine vinegar
  • 125g sugar

Spice Crust

  • ½ cup hazelnuts
  • ¼ cup whole almonds
  • ¼ cup coriander seed
  • ¼ cup black or white sesame
  • 2½ tbsp whole cumin
  • 1½ tbsp black peppercorns
  • 1 tbsp dried mint
  • 1 tbsp fennel seeds
  • 1½ tsp sea salt flakes
  • smoked mayonnaise
  • 10 tbsp mayonnaise
  • ¼ tsp smoke powder


  1. Place the pepper, all spice, bay, thyme, rosemary, star anise, cloves, coriander seeds in to muslin cloth and tie up.
  2. Place the piece of salt beef in a large pan covered in water and bring to the boil, re-fresh & add the spice bag and simmer for 4-5 hours until tender.
  3. Make the spice crust by toasting all the seeds and nuts allow to cool then blitz and add the dried mint and seasoning. Wrap the salt beef in the spice mix using cling film and leave to chill.
  4. Bring the vinegar & sugar to the boil and pour over the silver skin onions, leave them to cool in the pickle.
  5. Mix the smoke powder and mayo together.
  6. Slice the beef into strips and arrange on a plate, peel the onions to get layers of skin and scorch them with a blow torch, dress the plate with all the ingredients and serve with crusty bread if desired.