It’s true, a good Sunday roast will put anyone in the right frame of mind to face the oncoming Monday morning, but a savory, tenderly cooked crock pot brisket will sustain you until Monday night for seconds. Click here to read about Sir Sackier’s culinary adventure.
5 ½ lb. Brisket
1 gallon water
3 ½ cups rock salt
1 ½ cup Demerara sugar
3 bay leaves
10 black peppercorns
2 star anise
2 sprigs thyme
5 cloves garlic
Mix all ingredients together, bring to a boil and let simmer for 4 minutes. Turn off the heat and allow to completely cool.
Place the beef into a non-metallic bowl and cover with the brine solution using a plate to weight down the beef if necessary. Cover with foil.
Leave in the fridge for 1 week, turning every day.
Then, rinse and soak overnight in fresh water.
Place beef into a stock pot and cover with water along with:
2 chopped carrots
2 chopped onions
1 stalk of chopped celery
4 garlic cloves
1 bouquet garni
Simmer gently for 3 – 4 hours until fork tender. Sir Sackier chose to place his in the crock pot with equal parts water, beef stock and red wine. Play with it. See what you like.