Beef brisket is excellent value, and cooked as a traditional corned beef makes a great family meal. From Adam Cawood at First Coast for Taste of Edinburgh.
1. Place the beef in a ceramic or plastic container (metal would be unsuitable) and rub well with half the salt. Cover the container with cling film and refrigerate for 12 hours, turning once.
2. Remove the meat from the container, rinse and dry well with kitchen paper. Mix all the remaining ingredients together and rub the mixture into the beef, ensuring its whole area is covered. Place the beef into the cleaned container. Cover with cling film and refrigerate for 10 days. Turn the beef every day.
3. After 10 days, remove the beef from the fridge and rinse well. Place in a large saucepan containing simmering unsalted water. Simmer gently for 3-3½ hours or until tender, topping up with extra water as necessary, so the beef remains just covered.
4. If serving hot, add vegetables (onions, carrot, swede, turnips, etc.) for the final 35-40 minutes of cooking. If serving cold, drain the beef and put in a tight fitting container. Cover with a plate (or similar) and stand a heavy weight on top. When cold, place in the refrigerator overnight.
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Recipe © courtesy of Adam Cawood at First Coast
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