You can take and other fat. I have here the thin end of the brisket, it's better suited for rolling into a roll. Clean your skin. It is necessary to wash it with hot water and scrape with a knife to dryness several times. From a piece cut off a little excess fat with the skin.

The inner part of the piece RUB with salt, sprinkle black pepper, add the garlic. Roll roll and tie it like a parcel. Inside rolls no skin.

In a pan put onion peel, Bay leaf, pea black pepper. And the delicate fragrance of a sprig of oregano (I didn't Have twigs, I put pieces). Salt hard.

Boil on very low heat, closing the lid. 30-40 minutes for every 500 g meat. It is sufficient if the fire is small, can be checked as follows: the water is almost bubbling, but if you open the lid, it never gurgles. Such warming is on the verge of boiling.

Then take out the bacon and put under pressure until it cools down. So it will flow out the excess liquid and fat (I have the yoke is usually on a pot of water works :) ) When cooled in the refrigerator, wrapped in paper. And treat!