River Cottage salt beef - The Jewish Chronicle - The Jewish Chronicle

Ingredients

• 2–3kg piece of beef brisket
• 5 litres water
• 1kg PDV salt, or sea salt
• 600g demerara or light brown sugar
• 1 tsp black peppercorns
• 1 tsp juniper berries
• 5 cloves
• 4 bay leaves
• A sprig of thyme
• 1 bouquet garni
• 1 carrot, peeled and chopped
• 1 onion, peeled and chopped
• 1 celery stick, chopped
• 1 leek, washed and chopped
• ½ garlic bulb (sliced horizontally)