Dissolve the salt and Prague Powder in the hot water. Add all the spices and then let it cool.
Cure the beef
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.
Store in the fridge for a week, turning the brisket every day to distribute the salt.
Rinse the Beef
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!
Cook the Beef
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.
Serving your Salt Beef
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.
Recipe adapted from the The Meat Cookbook. The product recommendations contain affiliate linksPLEASE NOTE: not all curing salts are the same and they are not interchangeable. Always refer to packet instructions to calculate precise amounts to use, bearing in mind the weight of the meat. Digital scales is recommended for calculating the precise amount in grams.Prague Powder 1 contains 6.25% sodium nitrite 93.75% salt. The usual ratio for this cure is 1 teaspoon of curing salt per 5lb (2.27kg) of meat, that is around 2.5g per 1kg of meat. However this rule does not apply to brining.Since this recipe is using the curing salt diluted in water as a brining solution, 30g (2 tbsp) for 5 litres (1.3 gallons) of water is within the recommended limits for brining that's up to 7 days.If you are unsure please follow the directions provided by the manufacturer.