Method.

First of all you will need a piece of beef brisket. The size you choose is up to you but we recomment a piece about 1 to 2 kg.

  • De-sinew and remove all the silverskin and fat from your beef brisket If the brisket is particularly thick pierce the meat to aid penetration using a tenderising spikes or fork. In a glass dish or other non-metallic dish.
  • Coat the brisket in the salt beef cure  using 30g of the curing salt for every 1Kg of beef brisket.
  • Place the beef brisket in a vacuum bag or zip lok bag and cure in the fridge for a week. Turn the brisket over every day. This will ensure that you achieve an even cure on both sides of the meat.
  • Remove the brisket from the bag and place it in the cooking pot. Soak the brisket in cold fresh water for 4 hours. Drain the water and refill just covering the brisket by two inches.
  • Roughly chop two onions – two carrots and some celery. Add a head of lightly crushed garlic to the pot and add a sprig of thyme – two bay leaves and a few sage leaves. Bring this lot to the boil and reduce the heat simmering gently for two and a half hours. With the beef simmering in the pot – cover the brisket with a piece of baking parchment.
  • When the cooking time is done, allow the beef brisket to cool down naturally. When the brisket has cooled enough to handle remove it from the pot and you can either eat it straight away or have this as a cold cured meat. Delicious!
  • You can purchase this cure here