Course: Main
Servings: 25 people
Prep Time: 30 minutes on day 1 then 2 minutes each day - basting
Cook Time: 5 hours

Ingredients:

• Rolled brisket - 4 kilo
• Black peppercorns - 10 grams
• Bay leaves - 4
• Whole cloves - 5 grams
• Whole mace - 5 grams
• Juniper berries - 10 grams
• Allspice berries - 10 grams
• Soft brown sugar - 100 grams
• Coarse salt - 100 grams
• Garlic - 4 cloves
• Fresh ginger - 30 gram piece

Instructions:

1. Assemble all the ingredients for the spice rub.
2. Pound together in a pestle and mortar for maximum aroma - or use a food processor. Untie the meat and rub the spice mixture well into the meat.
3. Re-tie the meat firmly and place in a large pot with the spice mixture. Use water or stock (and a large glass of wine or beer if you prefer) to just cover the meat. Add a roughly chopped onion, carrot, celery, neep etc - for flavour.
4. Bring to the boil then put into the oven at 100 degrees centigrade. Cooking time 5 hours.
5. Remove from the cooking liquid and put the meat between 2 large plates with a heavy weight on top - a fine beach stone maybe?
6. Garnish as you wish. Sliced oranges and parsley add colour and flavours.
7. Keep meat in a cool place and baste and turn the meat daily for 7-12 days.