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.

Brine

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 cloves

2 sprigs thyme

5 cloves garlic

¼ cup Salt Petre (Prague Powder, No 1) some say this is optional

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.

Now don’t forget to head on over to the main post (here) to see what I’m bletherin’ on about this week. And check out what we’re talkin’ bout down at the pub (here) too!