In 500 ml of boiling water to brew 3-4 tbsp good quality black leaf tea (without any additives), leave for 30-40 minutes, then strain. 2 cups water pour into a saucepan, put the pepper, sugar, salt, Bay leaf (1-2 pieces) bring to a boil, remove from heat and let it cool down completely. Head of garlic, peel the cloves cut lengthwise into 4-6 pieces, depending on size and garlic lard bacon. A thin, sharp knife to make cuts, and then in the incision to push the garlic, etc.

Steep the tea leaves to mix with the brine, and both must be cooled. Pour the resulting brine a brisket that no liquid got to the top about 1 cm and Then on top put a flat plate and a small weight (about 0.3-0.5 kg), meat from a fully drown in the marinade. If the liquid is not enough, add cold water. Remove the pan with the meat for a day in the fridge.

Marinade the garlic peel and squeeze through a press, mix with salt, honey, ginger, saffron, olive oil, dried herbs, cumin, paprika, ground black pepper, whole grain mustard. The resulting mixture is well rubbed with a wooden spoon. Pull out the meat from the brine a day. Dry cloth and RUB mixture. Bay leaf to break and evenly to impose oiled meat. Foil to lay on the table mirror side up, on it and put the meat, ie shiny side will be inside after you turn the meat. Foil to do better in two layers. Tightly wrap in foil, in several layers and to remove again in the fridge for another day. Preheat the oven to 180 degrees and put the meat in foil bake for 50-60 minutes.