Step 1

Dissolve the salt and Prague Powder in the hot water. Add all the spices and then let it cool.

Step 2

Immerse the brisket in the cold brine, add a plate on top and use a weight to keep the meat submerged for the duration of the brining process.

Step 3

Store in the fridge for a week, turning the brisket every day to distribute the salt.

Step 4

After 7 days, soak the beef in cold water for 3 hours and then rinse the meat several times using cold water. Do not forget this step!

Step 5

Place it in a large pot full of water and slowly bring to the boil. Simmer gently for 2-4 hours depending on size. Once meat is tender remove from pot and transfer to a warm dish.

Step 6

Slice thinly (only slice as much as you need) and serve piled high on rye bread with mustard and pickles. You can warm the sliced salt beef in the microwave before making the sandwiches.