Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put all the brine ingredients into a large pan with 4 litres of water. Bring to the boil then leave to cool completely.
Trim some of the excess fat from the brisket.
Cut the trimmed brisket in half lengthways (this will make it easier to brine and cook).
Put each brisket piece into a large, sealable food bag.
Divide the cooled brine between the two bags, squeeze out the air and seal them, then put the bags seal-side up in a baking dish, and put in the fridge. Turn the meat over in the sandwich bags every day for 5 days.
On the fifth day, remove the beef from the brine, pat dry with kitchen paper, and allow to come up to room temperature.
Mix the crust ingredients together, then rub them evenly into the meat, covering every crease or fold. Rub any excess into the fat side.
Heat the oven to 140C/fan 120C/gas 1. Sit the beef, fatty-side up, on a rack in a roasting tin filled with 3cm boiling water.Cover tightly with foil and cook for 4 hours. Cook for a few more minutes without the foil if the crust looks a little too wet.
Leave to rest for 10 minutes then slice really thinly.This will keep for 4 days, covered, in the fridge, or cover and freeze half for later. Serve with rye bread, piccalilli and pickles.