Meat: Put the meat in a large glass dish and add the brine, ensuring the meat is completely covered. Leave in the fridge for 5 days, turning the meat twice a day. Remove the meat from the brine and put it in a saucepan with the spices, garlic and bay leaves. Add enough water to cover the meat and bring it to the boil. Reduce the heat and simmer until the meat is tender, about 3½ hours. Serve hot or cold. Slice the meat as needed and keep the rest in the brine in the fridge.
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