This is a great take on that semi-preserved meat which instantly conjours up images of sky scrapers and yellow cabs. It tastes great in a New York diner, but even better when made from Welsh Black beef and eaten on home made bread in front of a roaring fire . . .
2kg Brisket of beef (preferably Welsh Black)
250g Coarse sea salt
250g Soft muscovado sugar
20 Juniper berries
10 Cloves
3 Sprigs rosemary
Small bunch thyme
Small stick cinnamon
Black pepper
Place all the marinade ingredients in a food processor (or pestle and mortar) and blitz for a few minutes until thoroughly mixed and ground up. Rub all over the beef and put in covered dish in the fridge for a couple of days, turning occasionally and pouring off the liquid. Place in a shallow dish and cover with foil, before roasting in a low oven (100C) for three hours. Remove from heat and place in a smoker. This can be a specially-bought device, but you can make your own with a large casserole dish. Place a couple of tablespoons of hardwood sawdust (you can also use tea) in the base of the casserole, then put a small baking rack on top and place the meat on this. Cover the casserole dish and put on a hot ring on the stove. When the sawdust/tea begins to smoulder, turn off the heat and leave for 30 minutes. Serve cold, sliced very thinly, on home made bread (preferably sourdough).