When I was little, my father talked about salt beef and chicken soup all the time. He always waxed poetic about how life was in kibbutz that he stayed in. He studied in Israel and loved his time there, eventually converting to Judaism. Most of the memories that I remember him sharing with us while we were growing up was about the food that he ate.
I am more partial to chicken, but will eat beef, occasionally. But I do love salt beef. Especially when it’s done right. We met the lovely Bel Shapiro of The Bell and Brisket, oh maybe, three years ago, at the Brewer Street Market (I think it was in the Brewer Street parking building). Her salt beef is beautiful and delicious and yummy and succulent and flavourful…I could go on. I am such a fan. But this fan hasn’t been able to have a salt beef fix in a very long time. That salt beef desert ended last Friday though.
I got a “naked” Old Timer from The Bell and Brisket (sans any carbs) so I could enjoy the lovely salt beef in all its deliciousness, only adorned with horseradish and mustard and complimented by pickled gherkins and beets and it was beseder! Well, not just good. It was AMAZING!