Most importantly, well scrape the skin. Meat wash, dry thoroughly and cut up to the skin. It is good to sprinkle salt on all sides – cuts too. Pave cuts thin slices of fresh garlic. Peppers peas coarsely mash these and sprinkle the meat.

Fold the pieces on each other skin to the outside and densely Packed in foil. Foil to wrap the meat with the shiny side well locking the bends in three – four layers.

Packed to remove the meat in the fridge for a day or two. Then remove and place in cold oven. To set the temperature of 160 degrees, after 20 minutes reduce to 120 degrees and bake for an hour. To check the readiness of the puncture: the juice should be transparent – if not, bake a little more.

Leave to cool in foil. Then let stand in refrigerator at least four hours.

For filing to cut a piece and slice it into thin slices. Bits of brisket stored in foil in the fridge.