Step 1 of 6

Cure for four days

Mix the coarse salt, the pink curing salt — exactly 1 level teaspoon, no more — and the black pepper, coriander, sugar, bay leaf and cloves for the cure. Coat the whole brisket evenly, seal it in a large zip-top bag and keep it in the coldest part of the fridge for 4 days, turning it twice a day.

— Pink curing salt (Prague powder #1) is essential for food safety in a 4-day cure — do not substitute with more table salt.