Instructions: * 4 To 6 pound beef brisket (I have also used rump roast) This also works with beef tongue, but you first have to boil the tongue about 4 hours then peel it - then proceed as below.

Use a non-reactive cooking pot, Stainless steel or enameled ware, glass (Visions). DO NOT USE ALUMINUM!!

Stab beef all over with an ice pick (to allow brine to penetrate meat)

Bring water and vinegar to a simmer. Add the salt, sugar and spices, stir till dissolved. Add the onion and pepper and bring to a boil.

Place the meat in the liquid, bring back up to a boil, remove from heat.

Allow to cool, cover and place in refrigerator. Allow to stand for 5 to 7 days, turning meat twice a day. Make sure liquid completely covers meat - You can weight it down using a heavy plate and a brick triple wrapped in plastic wrap.

At the end of the 5 or 7 days, drain the meat in a collander, press to remove as much brine as possible. Pat dry with paper towels. If you want to treat with a spicy rub, now is the time to apply it. Wrap tightly in plastic wrap and refrigerate overnight. Then cook as you wish.

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