Salt Beef - The Brining Process

How to make Salt Beef.

Salt Beef is a tasty way to use the tougher joints of meat such as Brisket of Beef. The brine solution cures and tenderises the meat, making it good to make Hash or for use in Sandwiches.

Ingredients
300gm Soft Brown Sugar
175gm Kosher Salt
175gm Pink Himalayan Sea Salt
2 teaspoon Juniper Berries lightly crushed to release flavour
1 tablespoon Coriander Seeds
4 Bay Leaves
1 tablespoon Yellow Mustard Seeds
2 teaspoon Black & White mixed Pepper Corns
50gm Saltpetre
2Kg Beef Brisket

Method
Stab the beef all over with a skewer or a fork and place in a large bowl or Zip lockable food bag.
Measure all the ingredients and put all of the salt, sugar, saltpetre, spices and the herbs in a large saucepan with 2 litres of water and heat over the hob to dissolve salt and sugar. Leave to cool and then add to the brisket.
Place the Brisket in the brine somewhere cool or a refrigerator, and turn once a day for the next seven days to allow the brine solution to permeate through the meat.
After seven days, wash the meat to remove the salt and then cover with fresh water and bring to a boil turning down to simmer to cook with herbs, carrots, onions and celery for 2 1/2 hours or until tender.