Wash the brisket, dry it with a paper towel and RUB it with salt on all sides. You need to cut off a piece of the baking sleeve in such a size that it is good to wrap a piece of meat in it. RUB the brisket with Cayenne pepper. You can RUB it with any pepper you like. Put it in the sleeve. Garlic cut into large slices, Bay leaf can be crushed a little.
Put an equal amount of Bay leaf and garlic in the bag under the brisket and on top. Add allspice. Roll the envelope tight, so that the liquid does not penetrate into it. First, turn up the edges of the baking sleeve, and then tightly twist. We often bind it with a thread. My thread is thick x / b. Tie it tightly in a knot. Put a pot of water on the fire. The diameter of the pan should be 1-2 cm longer than the length of the brisket, so that it is freely submerged in water. Focus on your pans and cut off the pieces of brisket appropriate. You can immediately cook 2 pieces. When the water boils, we submerge it. We wait for the water to boil again, reduce the heat to a minimum, cover with a lid and cook for an hour and a half. After an hour and a half, remove the piece from the pan.
Use scissors to cut the package with the thread. Let it cool down a little. Dry with a paper towel and remove the garlic, Bay leaf and allspice from the piece. Wrap tightly in plastic wrap and put in the refrigerator. I did it at night.