20-01-2004, 04:43 PM
6 pound piece of brisket, sirloin tip or eye of round
3 bay leaves. finely chopped
1 teaspoon powdered mace
6 finely ground cloves
1 teaspoon crushed black peppercorns
1 large garlic clove made into a paste with salt
1 teaspoon allspice
2 tablespoons molasses
2 heaping tablespoons brown sugar
1 pound cooking salt
2 teaspoons saltpetre
Mix all spices and flavourings together. Place beef in a large dish and rub well all over mixture. Refrigerate in a covered bowl.
Repeat this process every day for a week, turning the meat and rubbing in the spices which will now be mixed with the juices drawn from the meat.
Tie the meat up firmly and rub a final teaspoon of ground cloves. Cover with water and simmer slowly for 6 hours. When cool enough to handle remove from the cooking liquid, place in a dish and cover with a weighted plate. Slice very thinly and serve.
3 bay leaves. finely chopped
1 teaspoon powdered mace
6 finely ground cloves
1 teaspoon crushed black peppercorns
1 large garlic clove made into a paste with salt
1 teaspoon allspice
2 tablespoons molasses
2 heaping tablespoons brown sugar
1 pound cooking salt
2 teaspoons saltpetre
Mix all spices and flavourings together. Place beef in a large dish and rub well all over mixture. Refrigerate in a covered bowl.
Repeat this process every day for a week, turning the meat and rubbing in the spices which will now be mixed with the juices drawn from the meat.
Tie the meat up firmly and rub a final teaspoon of ground cloves. Cover with water and simmer slowly for 6 hours. When cool enough to handle remove from the cooking liquid, place in a dish and cover with a weighted plate. Slice very thinly and serve.