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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. black peppercorns
- 1 Tbsp. long pepper (chopped Balinese)
- 2 Tbsp. mustard seeds
- 2 Tbsp. coriander seeds
- 2 Tbsp. hot red pepper flakes
- 2 Tbsp. Sichuan peppercorns
- 1 Tbsp. mace (ground)
- 1 cinnamon stick (small, crushed or broken into pieces)
- 1/2 star anise (broken into points)
- 10 juniper berries
- 24 bay leaves (crumbled)
- 1 Tbsp. whole cloves
- 1 Tbsp. cardamom seeds
- 2 Tbsp. green tea leaves
- 1 gal. water
- 2 cups kosher salt (Morton’s)
- 1/2 cup sugar (pulverized Chinese golden rock sugar is best, or use light brown sugar)
- 1 oz. pink salt (5 teaspoons, See Important Note At End Of Recipe!– buy it here)
- 3 garlic cloves (minced)
- 2 Tbsp. pickling spice (Hirshon, use mine, but if you must, a good store-bought version suffices)
- 5 lb. beef brisket (well-marbled, first-cut)
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