• about 2.5kg  beef brisket


  • crushed to make 4 tbsp black peppercorns
  • 3 tbsp smoked paprika
  • 3 tbsp  English mustard powder
  • 3 tbsp  ground coriander


  • 30g (optional)  curing salt or prague powder
  • 400g  table salt
  • 100g  soft light brown sugar
  • 1 tbsp  black peppercorns
  • 1 tbsp yellow mustard seeds
  • 4 bay leaves
  • 4 whole cloves
  • 4 cloves garlic, unpeeled 
  • 5 juniper berries
  • 100ml  honey


  • STEP 1

    Put all the brine ingredients into a large pan with 4 litres of water. Bring to the boil then leave to cool completely.

  • STEP 2

    Trim some of the excess fat from the brisket.

  • STEP 3

    Cut the trimmed brisket in half lengthways (this will make it easier to brine and cook).

  • STEP 4

    Put each brisket piece into a large, sealable food bag.

  • STEP 5

    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.

  • STEP 6

    On the fifth day, remove the beef from the brine, pat dry with kitchen paper, and allow to come up to room temperature.

  • STEP 7

    Mix the crust ingredients together, then rub them evenly into the meat, covering every crease or fold. Rub any excess into the fat side.

  • STEP 8

    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.

  • STEP 9

    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.


Anna Glover profile
Anna GloverSenior food editor

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