Savory Carne Salada with Herb Infusion

1.In a bowl, combine kosher salt, sugar, black peppercorns, crushed garlic, rosemary, thyme, and crushed red pepper flakes to create the curing mixture.

2.Rub the curing mixture all over the beef brisket, ensuring it is evenly coated on all sides.

3.Place the seasoned brisket in a large resealable plastic bag or a non-reactive container, and pour in the water to help dissolve the salt and sugar.

4.Seal the bag or cover the container, and refrigerate for at least 5 days, turning the meat every day to ensure even curing.

5.After 5 days, remove the brisket from the refrigerator and rinse it under cold water to remove excess salt and spices.

6.Pat the brisket dry with paper towels and let it rest at room temperature for about 30 minutes before cooking.

7.In a large skillet, heat olive oil over medium-high heat. Sear the brisket on all sides until browned, about 3-4 minutes per side.

8.Once seared, transfer the brisket to a slow cooker or a baking dish. If using a slow cooker, add a splash of water to the bottom to keep it moist.

9.Cover and cook on low for 6-8 hours, or until the meat is tender and easily shreds with a fork.

10.Once cooked, remove the brisket from the slow cooker and let it rest for 10 minutes before slicing against the grain.