• 300g light brown sugar
• 350g coarse sea salt
• 2 tablespoons black pepper
• 2 tablespoons juniper berries
• 1 tablespoon of finely ground coriander
• 6 laurel leaves
• 1 tablespoon of mustard seeds
• 50g of pecole salt
• 2-3 kg piece of beef
• 1 large carrot, cut into large pieces
• 1 onion, quarter
• 1 celery nozzle, cut into pieces
• 1 season, cut into pieces
• A handful of parsley
• 6 cloves of garlic

Place sugar, salt, pepper, juniper berries, coriander seeds, 4 bay leaves, mustard and salt in a very large bowl. Add 2 liters of water and bring to a boil, stirring until the sugar dissolves. Cook for 2 minutes. Remove from heat and allow to cool.

Place the whole beef in a bag for vacuum or metal packaging, a deep container or a cast iron tub. Add the cold flavored liquid and close the bag or cover the container, making sure the meat is covered with liquid. Leave in a cool place or in the refrigerator for 5-7 days, turning the bag daily.

Rinse thoroughly the meat with cold water, then fold and tie with string. Place in a large skillet with vegetables, parsley, remaining laurel leaves and garlic. Cover with water, bring to a boil and simmer for about 4-6 hours. Leave to cool in the cooking liquid, then cut into thick slices or cut into pieces with two forks.