Today I'm showing you how to make a rich brine for making incredible roast beef. Brining helps lock in flavour and juices from the meat, as well as imparting fantastic flavours. Combined with a good sear of the meat prior to roasting, if you've never tried brining before this is going to change the way you eat roast beef!

Best left in the refrigerator for 12-36 hours, to really ensure the brine can infuse into the meat, the final flavour of the brine on the meat isn't at all too spicy, despite the large quantities in the recipe, so don't worry about having a roast beef joint which tastes overtly spicy! Let me know what you think below :).

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