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Roast Beef Nom Nom

Roast Beef Brine

A delicious brine which gives hints of warming spices to your roast beef joint. Easily adapted and scalable to any size roast.


  • 800 ml Water
  • 50 g Sugar
  • 50 g Salt
  • 1 tbsp ground Ginger
  • 1 tbsp Freshly ground Black Pepper
  • 2 tsps ground Cinnamon
  • 2 Star Anise fruits
  • 1 tsp ground Cloves


  • In a large pan, mix together the sugar, salt, ginger, pepper, cinnamon, star anise and cloves and 200ml of the water. Bring the pan to a boil and stir until the sugar has dissolved. Remove the pan from the heat.
  • Add in the remaining 600ml of water and allow to cool before pouring into a sturdy bag or container. Add in your beef joint and seal. Store the joint in the refrigerator and allow it to sit in the brine overnight at the very minimum. A full 24 - 36 hours is best. While the beef is sitting in the brine, remember to turn the meat periodically to ensure even exposure.
  • When the time is up, cook your beef joint in your preferred way. I like to heat a pan until very hot and sear the joint all over for a minute or so on each side to seal in the juices and flavours and then roast in a very hot oven until done - about 40-60 minutes, depending on the size of the joint and how well done you like it.
  • Enjoy hot or cold, in thick slices or thin, as part of a roast or in a sandwich!