ingredients

• 2 Tbs. of salt
• a handful of whole peppercorns
• about a dozen whole cloves
• about 2 Tbs of chopped garlic
• a handful of whole coriander seeds

• 1/4 cup molasses

• 2 tbs red wine vinegar

• 2 tbs prepared mustard (I like whole grain or coarse grain, but goodness knows you can use whatever you have.)

• 2 tsp. chopped garlic

• 2 shots of hot sauce.

 

method

First of all, you need a brisket. What size isn't terribly important, but you have to remember this thing shrinks a fair bit during cooking. Use your best judgement. The amount of people this will serve is based on how big the piece of meat is to begin with. A 2.5lb (more or less one kilo) piece of meat, once cooked, will more or less feed four people so long as you're having side dishes as well. Your Mileage May Vary.

 

Place the brisket in a large pot and cover it with water. The one I had was about 2 pounds or so.

To the water, I added about

• 2 Tbs. of salt
• a handful of whole peppercorns
• about a dozen whole cloves
• about 2 Tbs of chopped garlic
• a handful of whole coriander seeds.

Bring the water to a boil, and then turn the heat down to a simmer. Cover the pot and set your timer for 90 minutes. After 90 minutes, go back and flip the meat over in the pot and cook it for another 90 minutes. Like I said, time consuming, but not difficult.

In the meantime, for every 2 lbs of meat you have mix up the following in a bowl:

• 1/4 cup molasses

• 2 tbs red wine vinegar

• 2 tbs prepared mustard (I like whole grain or coarse grain, but goodness knows you can use whatever you have.)

• 2 tsp. chopped garlic

• 2 shots of hot sauce. I use Submission which is genuinely HOT. If you like a milder sauce, you may want to use more.

When the meat is done, let it rest in the water for about 10 minutes or so. In the meantime, preheat your oven to 400 degrees. (@205c)

Pour about 1/3 of the glaze over the meat when you put it in. It will be in the oven about 20 minutes. Divide the basting into 3 sections, with the last one maybe 5 minutes before it's done completely.

When it's done, let it rest about 10 minutes before slicing it.

Also, DO NOT pull the oven rack out and then try to take photos of it. Trust me.