Brine the brisket:
In 4 litres of water dissolve 450 grams of Kosher salt, 100 grams of sugar, then added 3 cloves of galrlic sliced, 2 tablespoons of home made pickling spice (see below) and 1.5 tbsps of Salt Petre (sometimes I don't add it - this time I did).
- Wait until brine is cold then put the brisket in and refrigerate for 10 days. Make sure the brisket is fully submerged in the brine. Weigh it down with a plate if you have to.

- Every other day, turn the brisket to ensure it gets well- brined.

- After 10 days, pour off the brine and soak the brisket in cold water overnight.

-The next day put the brisket on a rack in a roasting pan pour boiling water around it and cover it with aluminium foil. Cook in a 300 degree oven for 4-5 hours or until the brisket is tender.

Eat on Rye bread with LOTS of mustard.

Pickling spice blend:

2 tablespoons each of:
Black peppercorns
mustard seeds (yellow)
chili flakes
allspice

1 tablespoon each of:
mace
ground ginger

plus
2 small cinnamon sticks (ground)
24 bay leaves (ground)
6 cloves (ground)