Brick Lane Cookbook
BEIGEL SHOP, 155 BRICK LANE
GF, WF, EF, DF
You Will Need
In a deep casserole dish or large pan, add all the brine ingredients to three litres of water. Slowly bring to the boil and gently simmer for two or three minutes until the sugar and salt have dissolved. Take off the heat and let the brine cool completely.
Pierce the beef brisket all over with a skewer and put in a plastic tub or large heavy-duty ziplock bag. Cover the meat with the brine, making sure it is completely immersed in the liquid. Leave in a cool place or in the fridge for seven days – if you are using a ziplock bag, turn it every day to make sure the meat cures evenly.
After seven days, rinse the brisket thoroughly and place in a large pan with the carrot, leek, celery, onion, garlic and parsley. Add enough water to just cover the meat and bring to a very gentle simmer. Poach for about two and a half hours, or until tender.
Serve hot with potatoes or leave to cool completely in the broth, then remove and shred or slice thinly for sandwiches. The salt beef, well wrapped, will keep in the fridge for up to a week.