Recipe provided by Tuana Powell, The Masters’ Ranch
5 lbs grass‐finished boneless rump roast, brisket (or other roast, even bone‐in), my friend in Australia uses beef tongue; i have yet to try that.
4 1/2 quarts of water 2 lbs coarse salt
Heat water to dissolve salt then let cool completely.
Stab thawed roast about 60 times with a long‐tined meat fork.
Pour salt water into a #3 ceramic crock and submerge roast into it.
Weight down the roast with a plate and brick (or jar of water) or whatever.
Place crock in a cool place and cover with kitchen towel.
Let sit for 9 days. (I found some recipes, which called for turning the roast everyday, but we forgot to do that and it worked fine).
Rinse roast, then place in a stockpot filled with enough water to cover roast 1 inch.
Bring to slow boil, then pour off water, rinse out pot and refill with enough water to cover roast 1 inch.
While water is heating add 2 tablespoons brown sugar, two bay leaves, 1 onion, quartered, 2 teaspoons nutmeg, and 1/4‐cup vinegar.
Cover and bring to slow boil, then simmer until meat falls off of a fork or skewer. (about 3 hours).
Serve with mashed potatoes or for an easy potluck, break up the meat and stir into potatoes and serve in a crock pot.