3garlic clovescrushed lightly with the back of a knife
5juniper berriescrushed lightly
½small fennel bulb
Place your brisket in a very large saucepan. Add all the ingredients for the pickling brine and cover with water. Bring it to the boil, then remove from the heat and leave to cool.
Take a very large food bag and lift the beef out of the pickling brine and place into the bag. Ladle the pickling brine in, around the beef, until the beef is completely submerged and the bag can take no more. Securely tie the bag up, then place that bag o’beef in another food bag and tie that up securely. You do not want any leaks in your fridge.
Place the beef in the bottom of your fridge and leave it there for between 1-2 weeks, turning every couple of days so the brine really gets involved with the meat.
Remove the meat from the fridge and drain from the pickling brine. Run the brisket under a tap of cold water to get rid of any excess brine from the surface of the meat.
Place the brisket in a large saucepan and add in the aromatic ingredients. Cover with water and bring to a boil. Turn the heat down and simmer for 3-4 hours until an inserted skewer falls happily into the meat without resistance.
Remove the meat from the aromatic stock and eat hot in a bagel with English mustard and sauerkraut.
It will keep in the fridge for up to 3-4 days and you can eat it cold but it’s nicer re-heated.
Inspired by Tim Hayward’s method of salt beef from his Food DIY book