1 small brisket, just the flat if possible
1 carrot
1 leek, cleaned
1 onion
1 or 2 bay leaves
1 tsp cayenne pepper (more or less depending on taste)
1 T allspice
1 T peppercorns
Any other spices you desire
Optional: A couple sticks of butter or beef tallow, melted.
Rough chop all the vegetables the add to a large stockpot with the beef and spices.
Cover with water and bring to a boil. Once boiling turn down the heat to a simmer and let simmer for a few hours, skimming off the foam.
Once the meat is fully cooked and falling apart, remove and cool a bit then chop pretty finely.
Strain the stock and return to the stove. Cook down to about a third of its volume and then add the meat back in.
Turn off the heat and let the meat absorb the stock.
Seal in jars.
If desired, top the Potted Beef with melted butter or beef tallow before sealing.
