2 cups of lukewarm water. 1 teaspoon of salt. Baking the bagel: Mix the sugar, water, and yeast in a bowl until yeast dissolves. Add salt, malt powder, and 2 cups of flour, and mix well. Keep adding flour to the mixture until firm and smooth dough is formed. Cover it with a towel and let the dough rest for 10 minutes.. Bring to the boil, then reduce to a low heat and simmer for 2½ hours to 3 hours, or until the brisket is tender. Meanwhile, mix all the mustard ingredients together in a small bowl and season with a good pinch of sea salt and black pepper. Loosen with a drop more vinegar, if it looks a little thick.
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In a large pan combine 400g caster sugar, 600g sea salt, 12 juniper berries, 12 cloves, 12 black peppercorns, 3 bay leaves and 4 litres of water. I also add 30g of Prague Powder #1 which contains saltpetre, a curing agent, which encourages the meat to turn that lovely pink colour and cure evenly. Bring everything to the boil to dissolve the.. Mix with the butter and add enough warm milk to make a smooth, creamy mash. Add the horseradish cream and a little salt. When the salt beef is ready, remove it from the pan and place on a board, then slice it up thinly. Serve the salt beef, warm or hot, with the mash on the side and plenty of cornichons or sliced gherkins.
