Baked brisket

Prepare a brine for soaking pork belly. For brine, you can simply take cold water, dissolving salt in it at the rate of 1 tablespoon with a slide of salt per liter of volume. Water can be replaced with beer, dry white wine, apple cider vinegar can be added to water, etc. ...

Immerse the breast in a whole piece in brine for 2-3 hours.

Peel the garlic, cut 4 cloves of garlic into thin slices, and crush the other with a knife and finely chop.

Remove the breast from the brine and dry with a napkin.

Make deep slanting cuts along the breast with a thin knife, forming a pocket, season the middle with black pepper and insert a plate of garlic. Close the opening by squeezing it from both sides.

Sprinkle the brisket with salt to taste, sprinkle with crushed pepper and spices, minced garlic and roll the piece into a roll, spices inside.

At the bottom of the pot put a bouquet of fragrant herbs.

Tie the roll with cotton thread so that it does not fall apart, put in a cast iron, cover with a lid and leave to infuse for 2-3 hours at room temperature.

Preheat the oven to 250 ° C, put a cast-iron with brisket on the middle or second shelf from the bottom and simmer for 10-15 minutes.

Reduce heat to 150 ° C and simmer until tender for 2-2.5 hours.

Remove the cooked brisket from the oven, cool and refrigerate for several hours.

Serve the brisket chilled, cut into thin slices. Be sure to serve either mustard, or horseradish, or adjika, etc. to the breast. ...