1KG beef brisket
For the brine:
1 tbsp juniper berries
2 tsp black peppercorns
300g coarse sea salt
4 bay leaves
4 sprigs of thyme
Put all the ingredients for the brine into a saucepan, pour in 500ml of water and gradually bring to the boil, stirring to help the salt dissolve. Once it comes to the boil, let it bubble away for two minutes. Take off the heat and leave to cool completely.
Pierce the meat all over with a skewer. Put it in a large mixing bowl and cover the meat with the brine, rubbing it in and coating it well. Put into a zip-lock bag and pour in any leftover brine. Seal the bag removing as much air as possible. Leave in the fridge for seven days.
Take the beef out of the bag and rinse it. Put it in a slow cooker adding enough cold water to cover. Cook on LOW for up to 6 hours until the meat is very tender.
Remove from slow cooker, slice and eat warm.
Serve hot or cold. I found the beef to be a bit dry, so ate some cold with a generous dollop of cream cheese with herbs and garlic. While I did like the results, I found the meat tastes mostly of salt rather than beef, which some people may like, but I like to taste the beef and found the brine to be a little overpowering.