Directions
- 1Trim the brisket flat, removing the point muscle and deckle fat.
- 2Weigh the brisket flat. It weighs 1549 grams.
- 3Weigh 3000 grams of water for the brine.
- 4In a pot, combine the water, curing salt (0.25% of total weight), salt (2% of total weight), brown sugar (1% of total weight), peppercorns, coriander seeds, mustard seeds, juniper berries, allspice berries, crushed red chili, bay leaves, cinnamon stick and cloves. Bring to a boil. Then remove from the heat and let it cool.
- 5Once the brine is cool, submerge the brisket in it. Then refrigerate for 10 days, flipping it every day.
- 6Prepare the pickles by combining cucumbers, white vinegar, water, salt, mustard seeds, turmeric, chili flakes, coriander seeds, garlic cloves, dill, and bay leaves in a container. Pour the boiling brine over the cucumbers and refrigerate overnight.
- 7Make the mustard by combining mustard seeds, water, white vinegar, apple cider vinegar, salt and sugar. Mix well and let sit in a dark place for 7 days.
Ingredients
- 1549 grams brisket flat
- 3000 grams water
- 3.87 grams curing salt
- 91 grams salt
- 45 grams brown sugar
- 0.25 percentage of total weight black peppercorns
- 0.25 percentage of total weight coriander seeds
- 0.25 percentage of total weight mustard seeds
- 0.12 percentage of total weight juniper berries
- 0.12 percentage of total weight allspice berries
- 0.12 percentage of total weight crushed red chilli
- 2 bay leaves
- 1 cinnamon stick
- 3 cloves
- 6 garlic cloves
- 6 pickling cucumbers
- 1 cucumber
- 500 grams white vinegar
- 250 grams water
- 19 grams salt
- 10 grams mustard seeds
- 2 grams turmeric
- 2 grams chili flakes
- 5 grams coriander seeds
- 1 handful dill
- 100 grams mustard seeds
- 120 grams water
- 120 grams white vinegar
- 30 grams apple cider vinegar
- 9 grams salt
- 4 grams sugar
Equipment
knifescaleslarge bowlbrining containerstock potpestle and mortarwhisk
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