Store any leftover salt beef in the broth – this will intensify the flavor and prevent the beef becoming dry.

Ingredients:

• 1.6 kg kosher brined beef brisket
• 2 onions
• 4 fresh bay leaves
• 6 pink or black peppercorns

Method: (4 Steps)

• Place the brisket in a large saucepan and cover with cold water.
• Peel and quarter the onions, then add to the pan with the bay and peppercorns.
• Bring to the boil, then reduce to a low heat and simmer for 2 to 2 hours 30 minutes, or until tender.
• Carefully remove the brisket to a board, then slice up and serve warm with Yorkies and steamed greens.