Corned beef brisket with mustard and pickles
by Shay Cooper
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Ingredients
Fresh Meat
1kg beef brisket
300g of pork fat, diced into 1 inch cubes
400g of pork belly, cooked, diced into 1 inch cubes
Beverages
2253g of water
Store Cupboard
150g of dark brown sugar
80g of Maldon salt
3.5g of black pepper
1 head of garlic
250g of capers, chopped
31g of Pommery mustard
5g of nam pla fish sauce, (squid brand)
caper berries
pickled cucumber
Speciality Ingredients
12g of sodium nitrite
251g of cornichons, chopped
Salad & Fresh Herbs
4g of coriander seeds, whole
5 sprigs of thyme
chives, chopped
Spices & Dried Herbs
1 star anise
2g of fennel seeds
1 tbsp of smoked paprika
2 cloves
3 bay leaves, fresh
25g of mustard seeds, soaked for 5 hours until doubled in size
Fruit & Vegetables
1 orange's zest
1 carrot
1 onion
1 celery
1 leek
100g of silverskin onions, sliced
fennel fronds