Salt Beef, Bay, Thyme
How you serve this and how many it serves is entirely up to you. I make it to have it in the fridge, like a cured ham. It sits in its cooking liquor and I whip it out for sandwiches and snacks as required. It will keep about 5–7 days in the fridge in an airtight container.
|2kg||brined beef brisket (this should be available from a good butcher)|
|4 tbsp||coriander seeds|
|1 tbsp||fennel seeds|
|1 head||garlic, halved horizontally through the middle|
|1||red onion, quartered|
|1 tsp||dried chilli|
|½ bunch||fresh thyme|
|1 tbsp||black peppercorns|
Rinse the brisket in cold water a couple of times to remove any excess brine.
Place all the ingredients in a large pot and cover with water. The water level should come to at least 2.5cm above the top of the pot’s contents. Bring to the boil then reduce the heat and simmer for 3–3½ hours or until the meat is very tender.