Collared Brisket

Ingredients

• 3 pounds Beef brisket, boneless (Have your butcher bone the brisket if needed)
• 1 teaspoon Saltpetre (potassium nitrate) (Also called pink curing salt or Prague powder #1; available at specialty stores)
• 2 tablespoons Brown sugar (Original calls for 'suckur')
• 0.5 cup Coarse salt (Original calls for 'one seer' (approximately 2 pounds), reduced for modern portions)
• 0.25 cup Lime juice, fresh
• 8 cups Water (For boiling)

Instructions

1. 1In a small bowl, combine the saltpetre, brown sugar, and coarse salt. Mix well to distribute the saltpetre evenly throughout the salt mixture.
2. 2Place the boneless brisket in a large non-reactive container (glass or plastic). Rub the salt mixture thoroughly into all surfaces of the meat. Pour the lime juice over the meat and rub it in as well.
3. 3Cover the container and refrigerate for 36 hours. Every 6-8 hours, turn the meat and rub the brine that has formed back into the meat to ensure even curing.
4. 4Remove the brisket from the brine and rinse it thoroughly under cold running water to remove all the salt from the surface. Pat dry with paper towels.
5. 5Lay the brisket flat on a work surface. Roll it tightly lengthwise into a compact cylinder shape. Tie securely with kitchen twine at 2-inch intervals to hold the roll together.
6. 6Wrap the rolled brisket tightly in a clean kitchen towel or cheesecloth. Tie the ends securely to keep the cloth in place during boiling.
7. 7Place the wrapped brisket in a large pot and cover with water. Bring to a boil over high heat, then reduce to a gentle simmer. Cover and cook for 2.5 to 3 hours, or until the meat is very tender when pierced with a fork.
8. 8Remove the brisket from the pot and let it cool for 15 minutes. Remove the cloth and twine. Slice thinly against the grain and serve warm or cold.