1.5 kg beef brisket
Water
Salt
Brown sugar
Bay leaf
Anise
Clove
Allspice
Coriander
Peppercorn
1. Cook everything (except the meat) for long enough to dissolve the salt and sugar.
2. Let brine cool completely.
3. Add meat in brine and refrigerate for 5-7 days.
4. Take the meat out of the brine, rinse and place into a pot.
5. Add some onion, celery and carrot.
6. Gently simmer for about 2½ hours.
Serve on rye/caraway bread with English mustard and a side of sliced dill pickle.
