- 1 liter water
- ½ cup salt
- ¼ cup brown sugar
- 1 tbsp. salt
- 1 cinnamon stick, broken into several pieces
- ½ tsp. mustard seeds
- 1 tsp. black peppercorns
- 4 whole cloves
- 1 tbsp. all-spice
- 1 bay leaf, crumbled
- ½ tsp. ground ginger
- 3 cups ice
- 1k whole beef brisket, trimmed
- 1 white onion, quartered
- 1 carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
- parsley for garnish
For Herbed Potatoes
- 3 cups marble potatoes, boiled and halved
- 3 tbsp. butter
- 1 tbsp. olive oil
- 1 tbsp. parsley, chopped
- 1 tbsp. spring onions, chopped
- 1 tbsp. fresh thyme or rosemary, chopped
- salt and pepper to taste
- Place the water into a large stockpot along with salt, sugar, salt, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved.
- Remove from the heat and add the ice. Stir until the ice has melted.
- Once it has cooled, place the brisket in a zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 7 days.
- After 7 days, remove from the brine and rinse well under cool water. Place the brisket into a pot, add the onion, carrot and celery and cover with water. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2½ to 3 hours or until the meat is fork tender.
- Remove from the pot and thinly slice across the grain.
- Garnish with parsley and serve with herbed potatoes.
- For herbed potatoes, melt butter in pan, add oil then toss in herbs and potatoes and mix well.
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