Beef roll like ham

Rub the beef brisket (1 kg) with curing salt (10 g) and table salt (5 g). Place the meat in a bag, remove as much air as possible, and refrigerate for 5-7 days. Once a day, massage the meat through the bag to ensure the salt is evenly distributed.

If you are not using curing salt, prepare a brine solution from celery juice (100 ml) and table salt (15 g) per 1 kg of meat, strain it, and evenly inject the meat with a culinary syringe. In this case, keep the meat in the bag for 2 days, then continue with the recipe.

After curing, make cross cuts on the inside of the meat and thoroughly knead it until sticky protein threads appear. Mix coarsely ground black pepper (5 g), smoked paprika (5 g), fresh garlic (2 cloves), dried garlic (3 g), and bay leaf (1 piece). Rub the meat with this mixture and roll it tightly.

Put a ham net over a plastic tube or a cut 2-liter bottle and tie a knot. Carefully push the roll through the tube into the net, tightly tie it with a string, and place the preparation in a baking bag or vacuum bag.

Cook the roll for 4 hours at 90 °C. You can use a slow cooker or a pot on low heat; the water should barely simmer. Place a plate at the bottom so that the bag does not touch the hot bottom.

Transfer the bag with the roll to cold water and cool completely. Then, refrigerate the roll overnight without opening the bag. Slice thinly after it has completely cooled.