Thoroughly rinse and dry the meat. Rub the pieces of meat with a handful of pickling salt. Massage the salt into the meat as you do so. Remove the skin from the onions, shallots and garlic cloves, quarter the onions. Alternate shallots, onions, meat and garlic and layer them as compactly as possible in a stoneware pot, which must be extremely clean. Bring 3 l of water with 500 g of pickling salt to a boil and skim. Add the spices and cool. Pour the brine over the meat. Place a wooden board on the top layer, weigh it down with a stone, refrigerate the cooking pot and brine for 3 weeks.
Tip: Always use aromatic spices to enhance your dishes!
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