I got here such a chic meat breast. Take the salt ( about 1 tsp), granulated garlic and ground black pepper - rubbed brisket. Adjust salt according to your taste. Rubbed the brisket, put in a bag and put in the refrigerator on the bottom shelf for 5-7 days. It will highlight the fluid, periodically flip the bacon. I have sailas 5 days.

5-7 days took prepared spices, which will coat the breast. Sets of these spices are sold ready-made in stores. I buy on the market in Georgian women (what are they fragrant spices!!!) The composition can be arbitrary - according to your taste and availability of spices. Have the following: - flakes sweet paprika, onions, carrots, parsnips, cilantro, garlic, and Basil.

Carefully rubbed the spices into the meat, all remnants of the spices were collected and "stuffed" on top of the meat. Allow the brisket to rest and to be fed with these wild flavors for about an hour.

Place the brisket in the slow cooker, skin side down. I multivarka VITEK VT-4207R

Put on the mode "pastries" 50 minutes. The original recipe stated time is 30 minutes. But I hesitated, was unwilling to risk, and the time increased to 50 minutes.

After the time is up, leave the brisket in the slow cooker turned off with the lid closed for 20 minutes. After 20 minutes take out the finished brisket. Spices fragrance...

Still hot wrap the brisket in the baking paper, tightly clutching the hands to the spices thickens "friends". They are in the process of baking became moist with gratitude "stick" to the meat. When brisket has cooled, put in fridge. Be patient and allow the brisket to soak up the spices at least 8 hours, but better overnight. By the way, the next day the bacon gets even tastier.

Get, cut, enjoy. Delicious! Flavorful! And with mustard on the sandwich... Husband, when she saw, she said, "Well, there's no vodka not do"... If you cook a brisket, put a slice - try it in a day feel like a amplified taste! Bon appetit to You and your family!