Hey folks. There's been a(nother) corned beef discussion on here so look what I've found. I'm going to try this for sure. Fray Bentos eat your heart out! Brine recipe </h2>2.5kg rolled brisket 4 litres water 700g rock salt 300g Demerara sugar 1 dried habenero chilli (optional) 3 small dried chillies 3 bay leaves 10 black peppercorns 2 star anise 2 cloves 2 sprigs thyme 5 cloves garlic 30g Prague Powder, No 1 (this is the salt petre, and optional) Mix all ingredients together, bring to boil then let simmer for 4 minutes. Turn off heat and allow to completely cool. Then put beef into non-metallic bowls, cover with brine (using a plate to weight down if necessary) and cover with foil. Leave in fridge for about 7 days, turning every day. Once ready, rinse and soak overnight in fresh water. Then put beef into pot with: 2 carrots, chopped, 2 onions, chopped 1 stick of celery, chopped 4 cloves garlic 1 bouquet garni Simmer gently for about 2 to 2.5 hours. Either serve hot, with horseradish and boiled potatoes. Or cold, piled high on rye bread with lots of English mustard. Or in corned beef hash.