Salad of brisket, pig’s ear cartilage + green elk from Wild Weed Pie: A Lifetime of Recipes by Janni

Ingredients

• 1 small telegraph cucumber, peeled and cut into thin strips
• 6 cornichons, sliced
• 3 tablespoons small salted capers, blanched
• ½ teaspoon yellow mustard seeds
• 1 stick cinnamon
• 10 cloves
• 10 coriander seeds
• ½ teaspoon black peppercorns
• ½ cup white wine vinegar
• 2 dried bay leaves
• 2 sprigs thyme
• 1 large carrot, roughly chopped
• ½ stick celery, roughly chopped
• 1 large brown onion, roughly chopped
• 1 kg corned brisket
• ½ small stick celery, roughly chopped
• 1 small brown onion, roughly chopped
• 3 pig’s ears
• Dijon Mustard Vinaigrette, to taste
• 6 cups green elk*
• freshly ground black pepper, to taste
• salt, to taste
• 6 golden shallots, finely sliced
• 1 tablespoon chopped flat-leaf parsley leaves
• 5 star anise
• 6 cloves garlic, peeled
• 50 g ginger, roughly chopped