Take a whole piece of horse meat and spike it with halved garlic cloves. Rub it nicely with salt, pepper and mustard. Pour on the brandy, cover the container and leave it for one night in the refrigerator.
The next day, move it into a greased tray. Add sprigs of thyme, fresh coriander and parsley, allspice, cumin to taste and top up with 1-2 cups hot water in the tray. Cover with foil and put it to bake for about 2 hours in a moderately heated oven.
Remove the foil and bake finished to a nice tan.