Posted by: Lisa UK 10-27-99 10:33 PM
Spiced Christmas Beef
Marinade:
2 tsp. black peppercorns
1 tsp. allspice berries
2 tsp. juniper berries
6 oz. coarse sea salt
1/2 tsp. powdered mace
1/2 tsp. powdered cloves
2 tsp. dried thyme
1/2 tsp. chilli powder
8 oz. dark muscovado sugar
For cooking:
4-5 lb. Piece of boned brisket
1 onion chopped
1 carrot chopped
1 stick celery chopped
sprig each of parsley, thyme rosemary and bay tied with string
Open out meat and pat dry with kitchen paper.
Place in a large shallow non-metallic dish.
Put peppercorns, allspice and juniper berries into a pestle and mortar and crush, or use a coffee grinder instead.
Transfer crushed spices to a bowl and add salt.
Mix well then add mace, cloves, thyme, chilli and sugar.
Mix well, rubbing mixture through your fingers to break down any lumps and distribute spices evenly.
Rub half spice mixture over surface of meat and then turn meat over and do same to other side.
Use up all spice mix.
Cover and place at bottom of fridge for 6-8 days.
Turn meat daily, spooning spices over each time.
To cook beef, remove to a work surface and wipe over with kitchen paper (or rinse off under a running tap), roll up and tie with string at neat intervals.
Place vegetables and herbs in a pan large enough to take joint.
Sit beef on top of vegetables and then pour in enough water to come halfway up meat.
Bring to boil and then cover and cook gently for 1 hour per kilo or 30 minutes per pound.
Leave meat to cool in water then lift out and wrap tightly in foil.
Set on a dish, place an upturned dish over it and put weights on top.
Leave until cold, slice thinly and serve with crusty bread and pickles.
Keeps in fridge for up to a week.