My brisket, make a puncture with a knife and carefully stuffed with garlic, pre cut one slice in 3-4 pieces (left a head on a piece)

In a saucepan put onion peel, 5 Bay leaves, pepper

Lay stuffed with garlic bacon and put on a slow fire for 1 hour and 10-20 minutes (because, if you cook less, fat can give up pork, especially if the brisket from the old pig), when the water is boiling, heavily salted water (about 3-4 tbsp of salt in a saucepan). Similar fat it's impossible to overdo, even if it is a lot of meat.

After 1 hour 20 minutes, take out fat and quickly (while it's still hot) rubbed it with garlic (pre-crushed through a garlic press about a head of garlic) and RUB with ground black pepper and stand in the cold to cool, when cool, can wrap in foil and store in the refrigerator and can be frozen, the taste remains the same.

Already rubbed with garlic and pepper, left to cool, then wrap in foil.

That's what happened in the cut! With black bread simply delicious!!!