The terms "corned beef" and "salt beef" are quite often used as if they mean the same thing, especially in different parts of the world. While they share a common denominator in the age-old ...

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 ...

then season the beef generously with salt and pepper. Heat a frying pan over a high heat. When the pan is very hot, add 25g/1oz of the beef dripping and, when it has melted, fry the beef on all ...

Heat an empty large wok for a whole minute. Add half quantity of oil and stir-fry, beef strips, immediately, in batches, to brown. Remove onto a plate and cover. Add remaining oil to wok along ...