Container large enough for the brisket and 4.5l water
Pestle and mortar or spice grinder
Ingredients
1.8-2kgbeef briskettrimmed and rolled
440mlstoutsuch as Guinness
100glight brown sugar
4tsppink curing saltor Prague Powder #1
400gfine sea saltplus more
1thumb-sized piece fresh gingerpeeled and sliced
2dried chillies
1cinnamon stick
8bay leaves
6cardamom pods
2tbsppeppercorns
2tbspcoriander seeds
2tbspmustard seeds
1tbspallspice berries
1tbspjuniper berries
1tspcloves
Instructions
Add the chillies, cinnamon, bay leaves, cardamom, peppercorns, coriander seeds, mustard seeds, allspice, juniper, and cloves to a dry pan and gently toast over medium-heat, shaking occasionally. Cook until the spices begin to jump in the pan and smell incredible (3-5 minutes), without letting them burn. Transfer to a pestle and mortar or spice grinder and lightly crush.
Add the stout, brown sugar, curing salt, fine sea salt, ginger, and 4.5 litres of cold water in a large, food-safe pot or container. Mix until all of the sugar and salts are dissolved. Scoop out around 125 grams of the spice mixture and reserve in a jar or covered bowl until you cook the salt beef. Pour the rest of the spices into the container with the water, followed by the brisket – making sure the brisket isn’t folded. Weigh down with a plate or something heavy, to make sure the brisket is submerged. Cover with a tight lid or with cling film and brine for 3-5 days (or less if you’re short on time), turning the beef over once each day.
Once the beef has brined, remove from the brine and rinse thoroughly. Discard the brine and bring a large pot of lightly salted water to a simmer. Add the beef to the simmering water alongside the reserved spices. Cook, covered, over a low heat until the beef is tender and easily shreds. This should take around 2 hours 40 minutes-3 hours (9 minutes per 100g).
Slice the beef against the grain and serve. The cooked salt beef can also be stored for a few days in the fridge, covered with cling film.