I've brined a brisket of beef in order to boil it and make salt beef. How long do you reckon I should leave it brining for? There's a bit of conflicting advice out there, anyone any experience of this?
Ooh, mines been in the fridge since last Thursday, so we're on day 6. Was aiming to cook it on Saturday, can't wait to see what it tastes like. Thanks V&C
Well, I'm still here. I boiled the brisket in the same solution as FGT except I added mustard seeds, bay leaves and a couple of cloves. It was bolied for 4 hours and have to say it was absolutely delicious, couldn't slice it as it fell apart, we had it with buttered white crusty bread, sliced wallies and mustard........wonderful, definitely worth the effort.