Instructions:

1.To make the brine mix 2.5litres of water with the table salt 15g thyme 15g rosemary 20g garlic bay leave and 4g star anise in a saucepan. Bring to the boil then simmer until the salt is dissolved. leave to cool.

2. Put the brisket in a large container and pour over the cold brine. Cover and fridge for four hours.

3. Wash the briskets toughly with running cold water to remove the brine

4. To make the Dry Rub; combine smoked paprika light brown sugar salt each garlic & onion powder ground cumin and black pepper chilli powder & 15g each rosemary & thyme chopped. Roll and massage the rub until well coated all over.

5. In a hot green egg or char grill both sides until we'll coloured set aside.

6. Peel and roughly chop the onions carrots and celery. Slice the garlic

7. Heat a saucepan saute the vegetables until golden add the garlic star anise rosemary and thyme. Cook for a further 5 mins add the tomato puree cook out for 2 minutes. Finally add the chopped tomatoes 2.5 litres water and the beef stock powder. Bring to the boil and skim.

8. Place the brisket into the tray pour the stock onto the brisket and submerge. Cover with parchment paper and foil cook for 6-8 hours.at 120*C. After two hours turn the brisket over then again after another two hours turn again. Cover with foil and cook for the remaining timer until moist and soft.

9. Remove the brisket carefully from the stock and press between to two trays with weight on top leave in a fridge overnight.

10. Blend the stock pass. Add the BBQ sauce to the stock this will be used later to glaze and for the sauce.

11. Remove the brisket from the trays and cut into 150g pieces. and glaze with BBQ sauce.