Salt Beef

Paraphernalia

• High-precision scales

Ingredients

• 1KG rolled brisket
• Brine solution
  • 200g salt
  • 2 lites of water
  • 1 tbsp prague powder
  • 5 cloves of garlic
  • 4 bay leaves
  • Black pepper (a lot)
  • Red pepper flakes
  • Oregano
  • 50g caster sugar

Method

1. Boil brining ingredients, leave to cool
2. Add cooled brine to container (i.e. Cambro) with unrolled brisket
3. Submerge the brisket in the brine (i.e with glass casserole dish)
4. Rotate brisket daily, leaving in fridge for 10 days
5. Simmer brisket at 92C for 2-4 hours, poke test with little resistance