Obwarzanek krakowski (Kraków-style bagel) with salt beef brisket

Start the brining process for the salt beef at least 5 days before you want to make the dish (see step 2 for timings). Combine all the brine ingredients except the water in a large pan or heatproof container. Pour over the boiling water and stir until the salt, sugar and Prague powder have dissolved. Leave to cool completely (it must be room temperature or fridge cold before use)

Measure how thick the brisket is at the thickest part. Submerge the brisket completely in the cold brine, then cover and refrigerate for 5-7 days (you do not need to flip the brisket during brining, but just ensure it is fully submerged). Indicators for when the brisket is ready include the meat feeling firmer throughout than when it went into the brine, and if you cut a small slice from the thickest part of the brisket, the colour change should extend all the way through with no raw-looking centre. For pieces of brisket around 5cm thick, brining should take around 5-7 days. Thicker pieces will take 7-10 days (or more)

Once you are happy the beef has sufficiently brined, remove it from the brine and rinse it thoroughly under cold water (discard the brine)

Place the brisket in a large deep pan along with all the cooking liquor ingredients. Cover with fresh water, slowly bring to a simmer then cook for 3-4 hours until fork-tender – check the water and heat levels regularly, topping up with water and/or adjusting the heat as needed to ensure the meat is covered and the water is simmering

To make the obwarzanek dough, combine the flour, salt, yeast and sugar in a stand mixer fitted with a dough hook attachment. Add the water and mix until it forms a dough, then knead for 8-10 minutes until smooth and elastic

Cover and leave to rise until doubled in size, about 1-1½ hours depending on the temperature of your kitchen

Once the dough has risen, preheat the oven to 190°C and line 2 baking sheets with baking paper

Divide the dough into 50g pieces. Roll each piece into a rope approximately 20cm long. To form into traditional obwarzanek rings, plait together 2 ropes, twist together and join the ends. Repeat with the remaining ropes

Place the shaped obwarzanki onto the baking sheets, cover and prove for 40 minutes at room temperature

Bring a large deep pan of water to a simmer and poach each obwarzanek for 30 seconds on each side. Drain the obwarzanki, then transfer to the baking sheets. Sprinkle with sesame seeds and flaky sea salt

Bake for 15-18 minutes until deeply golden and crisp, then remove to a wire rack to cool slightly

Once the beef is ready, allow the beef to cool slightly in the cooking liquid, then remove and slice thinly across the grain – you want 120-150g per person. Slice the obwarzanki in half

To serve, spread Polish Sarepska mustard generously on both cut sides of the rolls. Layer up some lettuce leaves, the warm sliced salt beef and dill pickle slices. Place the top halves on top and serve immediately