Silverside (GranMa Fondles Style).
1 Beef Brisket, approx. 2kg and trimmed of excessive fat
5 litres of fresh water
5 cups sea salt (non iodised), may require more after testing
4 cloves of fresh garlic, peeled
2 medium onions, rough chopped
2 tablespoons whole mustard seed
2 tablespoons whole coriander seeds
1 tablespoon whole cloves
3 tablespoons whole peppercorns
2 large bay leaves
1 tablespoon thyme
1 cup brown sugar
Using a large stainless steel pot, combine the salt and water, stir for several minutes until all the salt is dissolved.
To test the cure for the proper amount of salt, place an uncooked egg into the mix. If the egg does not float, add more salt, testing with the egg after each addition until the egg floats.
When the brine passes the egg float test, combine the remaining ingredients and add the brisket.
Submerge the meat using a heavy object such as another stainless steel pot or a non-porous ceramic plate or two.
You want to make sure the brisket remains completely submerged at all times. Cover and refrigerate for 8 to 12 days, turning the brisket once every other day. The thicker the brisket is, the longer it will take to fully cure.