Greenwich chef Guy Awford gives low, slow cooking a summer twist with this salt beef, Jersey Royal & green bean salad recipe

Slow cooking is usually associated with autumnal stews and wintry braises. It’s comfort food and not really something you would associate with summer eating. There are however some slow cooked dishes that work perfectly in the warmer weather. Lamb shoulder, for example, can be cooked gently at 150C for 4 hours and then pulled apart and served alongside herby couscous, with the roasting juices drizzled over the top. Pork belly can be cooked low and slow and then crisped up under a grill, carved and served with a summer slaw and some spicy tomato relish.

One of the best cuts of meat to slow cook is beef brisket. It has layers of intensely flavoured fat running through it that melt as it cooks, enhancing the flavour and producing incredibly tender meat. Shredded and mixed with fresh green beans and Jersey Royals it makes a wonderfully satisfying summer salad. A sprinkling of finely diced shallots gives the dish a little extra texture and an intense oniony hit that heightens the other flavours.

Such a simple dish needs a clean dressing. Mustard, oil and vinegar with a hint of garlic is all you need. To make the vinaigrette, put 2 tablespoons of tarragon vinegar, 6 tablespoons of light olive oil, 2 teaspoons of Dijon mustard, 1 clove of garlic and a pinch of salt in a clean screw-topped jam jar. Shake vigorously and leave overnight to infuse.

Salt beef, Jersey Royal & green bean salad

  • Prep Time 30
  • Cook Time 120
  • Serves 4


600g salted beef brisket, soaked overnight in cold water
1 large onion, peeled & roughly chopped
2 carrots, peeled & roughly chopped
8 black peppercorns
2 cloves of garlic
2 bay leaves
2 sprigs of thyme
100g French beans, trimmed
200g new potatoes, washed
1 banana shallot, peeled & finely diced
Tarragon vinaigrette
Wash the salt beef and put in a pot with the onion, carrot, pepper, garlic, bay and thyme. Cover with cold water and bring to the boil.
Skim the surface and then reduce the heat and simmer for 2 hours. The beef should be very tender. If it’s not, give it another 30 minutes. Leave it to cool in the liquid.
Place the new potatoes in a pot of cold, salted water. Bring to the boil and cook until tender. Drain, allow to cool a little and then cut into thick rounds.
Cook the French beans in plenty of boiling salted water then drain.
Remove the beef, carve into thick slices, then tear the slices into bite-sized pieces.
Mix the beef, new potatoes, green beans and shallots in a bowl. Season to taste with salt and pepper and dress with the vinaigrette.

By Guy Awford

Guy is chef-patron of and