I N G R E D I E N T S

• 1 Pickled Beef Brisket
  
• zest of 1 Orange
• 2 cloves Garlic -squashed
• 10 Black Peppercorns -squashed
• 2 Bay Leaves
• 1 tbsp Brown Sugar
• 1 tbsp Malt Vinegar
• 2 sprigs of Thyme

M E T H O D

1. Put all ingredients in a pot and cover with water.

2. Bring to simmer and reduce heat for 2-3 hours until tender. Skewer should pierce meat easily but have some resistance in removing.

3. Rest for 10 mins and slice across the grain.

4. Serve with mashed potatoes, mustard or horseradish and a stout.