Ingredients

• 1.7 kg  rolled beef brisket (slow roast cut)
• 250g muscovado sugar
• 350g sea salt
• 1 tsp whole black
• peppers
• 4 bay leaves
• 2 medium carrots, peeled and chopped,
• 1 large white onion, peeled and quartered

 Method of Preparation:

1.Bring a large casserole pan with enough water to cover the rolled beef brisket completely (do not put the beef brisket just yet!) to a boil.

2.  Stir in the sugar and salt until fully dissolved.  Add in the 2 bay leaves and the whole black peppercorns.  Simmer for a couple of minutes then turn of the heat and allow this syrup to cool down.

3.  Carefully place the beef brisket into the casserole.  Ensure that the beef is submerged into the syrup.  Place a smaller lid to the casserole that you can push down and therefore can weigh down the beef completely into the syrup.

4. Leave the beef marinating into the syrup for 7-8 days inside the fridge.

5. Rinse out the beef and discard the marinade.

6. Place the beef in a large clean pan.  Cover the beef with water and bring to a boil.

7.  Add the carrots and onions.  Turn down the heat and leave to gently simmer for 5 hours or until soft all over.

8. To test for doneness, insert a skewer in the middle (highest) part of the beef.  The skewer should go through easily.

10.  Salt beef can be served hot but allow it to settle for perfect succulence by setting it aside for half an hour before carving.