Method

1. Combine all of the rub ingredients in a bowl. Generously massage the rub into the brisket. Leave to marinate for 30 minutes. Roll and tie up the beef with string, then wrap tightly in foil.  
2. Preheat the oven to 120°C, 250°F, gas mark ½. 
3. Place the meat parcel on a tray and cook in the oven for 7–8 hours. Once the meat is soft, remove from the oven and discard the tin foil. You can serve hot or cold.  

1. To cure the beef, you will need to make a brine. To do this, place all of the ingredients in a large saucepan. Pour in 2.5 litres of water and gradually bring to the boil, stirring until the sugar and salt dissolve. Once it has come to the boil, reduce to a simmer and cook for 2 minutes. Remove from the heat and leave to cool completely. 
2. Pierce the brisket all over with a skewer. Place it in a large, clean plastic box or bucket and cover the meat with the brine; it must be totally submerged. Leave the meat to cure in the brine in the fridge for 5-7 days. 
3. Remove from the brine and soak in water for a day, then pat dry.