COLD SPICED BEEF BRISKET

Preparation Method :

• Wipe off all the excess blood boned (not rolled) brisket with a clean dry cloth.
• Place the meat in a suitable container.
• Take 225 grams of the salt and rub it well into the meat, cover and place in the refrigerator for 24 hours.
• Mix all the spice mixture ingredients together in a bowl with salt and remove the meat from the fridge.
• 05Rub the mixture into the brisket and repeat every day for 7 days, pouring off any liquid that seeps out of the joint.
• On the seventh day, when all the spice mixture has been absorbed, carefully roll and tie the joint of beef and place it in a heavy-bottomed pan with a lid. Add enough cold water to just cover the beef, and add the carrot, leek, celery and onion.
• Gently simmer for 5 hours, then remove the pan from the heat.
• Leave the brisket in the liquid to cool, lift out and place it in a container, press down with a heavy weight and place in the fridge overnight.