Pickled brisket

1. To make stock, bring water to boil in a large saucepan. Add next 8 ingredients and bring to a full rolling boil. Lower brisket carefully into stock, cover and bring back to boil. Boil briskly for about an hour, then turn down temperature and simmer briskly for 2 hours.
2. Test the brisket for tenderness by pressing the meat with a long-pronged fork. If it gives easily, remove from the stove and cool in the liquid, if it doesn’t, continue cooking for a further hour or so before testing again. Once cooked, remove from stock and cool completely.
3. To make glaze, brush brisket with melted apricot jam mixed with lemon juice. Insert cloves in brisket at regular intervals. Place brisket under the preheated grill until the fat blisters and turns a rich brown. Remove from grill and cool before carving. Always carve across the grain, using a well-sharpened (not serrated edge) knife.
4. Serve brisket warm or cold, with a good-quality tangy mustard, horseradish sauce or salsa verde (see recipe). If serving cold, drizzle cooled stock over to prevent drying out.