Step 1

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.

Step 2

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.

Step 3

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).

Step 4

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.