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Trim brisket into a neat, flat slab. Combine the brine ingredients in a large heavy-based saucepan over a medium heat and bring to the boil, then turn off heat and allow to cool. Place meat in an airtight container, cover with brine and refrigerate for 3 days.
Remove brisket from brine , discarding the brine and pat dry with kitchen paper.
Cold-smoke the meat at a temperature below 25°C for 40 minutes. Remove from the smoker, cover and place in fridge until ready to roast.
Preheat oven to 120C. Heat a large pan and sear meat on both sides to brown. Massage peppercorns and coriander seeds into the meat, pressing them in as much as possible.
Place brisket in a baking tray, cover with foil and cook for 3 hours, until a knife easily cuts through meat. It should be very tender. Slice thinly while still hot or room temperature.
Combine flours with salt and yeast in a bowl.
Combine warm water and honey and pour over flours, mixing to form a sticky dough. Tip out onto a floured work surface and knead, pulling and stretching for 5-10 minutes.
Rest in an oiled bowl until risen by half, this should be about 45 minutes. Preheat oven 200C.
Knock the air out of the dough and place in a lightly floured tin. Leave to rise 20 minutes, dust with a little flour, then place in oven. Bake for 30 minutes, remove from oven and let rest in tin 10 minutes.
Once cooled, assemble the meat on bread, adding relish, gherkins and another other condiments you like.
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