Spiced Collared Brisket

Ingredients

• 4 pounds Beef brisket, boneless (Bone removed)
• 2 teaspoons Saltpetre (potassium nitrate) (For curing and color preservation)
• 2 tablespoons Brown sugar (Original recipe calls for 'suckur')
• 1 cup Salt (Doubled from original recipe for extended preservation (original called for 1 seer, approximately 2 pounds))
• 0.25 cup Lime juice, fresh
• 2 tablespoons Black pepper, ground (Hot spice for preservation)
• 1 tablespoon Cayenne pepper (Hot spice for preservation)
• 1 tablespoon Coriander, ground
• 1 tablespoon Cumin, ground
• 0.25 cup Mango chutney or other fruit chutney (For flavor and preservation)
• 2 tablespoons Worcestershire sauce (Or other savory sauce)
• 1 pound Beef fat or suet (For wrapping the rolled brisket)
• 4 cups All-purpose flour (For coarse pastry)
• 1 cup Water, cold (For pastry dough)
• 1 teaspoon Salt (For pastry dough)

Instructions

1. 1In a large bowl, combine the saltpetre, brown sugar, salt, and lime juice. Mix thoroughly to create a brine paste.
2. 2Rub the brine mixture thoroughly into all surfaces of the boneless brisket, ensuring complete coverage. Place the brisket in a non-reactive container.
3. 3Keep the brisket in the brine for 72 hours (3 days) in the refrigerator, rubbing and turning it every 12 hours to ensure even curing.
4. 4Remove the brisket from the brine and rinse off excess salt under cold water. Pat dry with paper towels. Rub the black pepper, cayenne pepper, coriander, and cumin into all surfaces of the meat. Spread the chutney and Worcestershire sauce over the meat.
5. 5Roll the brisket tightly into a compact cylinder shape, starting from one end. Secure the roll with kitchen twine at 2-inch intervals, tying tightly to maintain the shape.
6. 6Wrap the rolled brisket completely in the beef fat or suet, covering all surfaces. This will help keep the meat moist during baking and add flavor.
7. 7In a large bowl, combine flour and salt. Add cold water gradually, mixing until a rough, coarse dough forms. The pastry should be thick and sturdy, not delicate. Knead briefly until it comes together.
8. 8Roll out the pastry dough on a floured surface to about 1/2 inch thickness, large enough to completely enclose the fat-wrapped brisket. Place the brisket in the center and wrap the pastry around it, sealing all edges by pressing firmly. The pastry acts as a protective crust.
9. 9Preheat oven to 325°F (160°C). Place the pastry-wrapped brisket on a baking sheet and bake for 4 hours, or until the internal temperature reaches 190°F (88°C). The pastry will become very hard and dark, forming a protective shell.
10. 10Remove from oven and allow to cool completely in the pastry crust. The pastry crust can be removed before serving, or left on for storage. The brisket will keep for several weeks in a cool place when wrapped in the pastry crust.