hi,
i cooked both of the peices of meat - briskette and silverside, using oddleys recipe and all the help that i got on the site. (left out the cure #1
the meat was red and pretty tastfull, but wasn't that tender... also dried up pretty quickly.
when i tried salt beef the first time on bricklane in london they "shuved" a huge peice of meat (160 gr +-) and it was really tender- fell apart with everyy bite...
i cooked in a pressure cooker for 1 hour
what can i do to imrove??
thanks
niv