This is the traditional dry spiced beef, usually reserved for Christmas but also excellent for summer salads. Unfortunately it has become very difficult to get saltpetre. Check with your pharmacist – they may be able to source it for you.
- 6 lb. piece of Beef from the leg (off the bone)
- 3 oz. dark brown sugar,1/2oz. Saltpetre
- 4 oz. Salt,1 oz. Black Peppercorns
- 1/2 oz. Allspice Berries,1 oz. Juniper Berries
Cut the meat into 3 X 2lb. joints.
Put all the other ingredients into a food processor and crush together roughly.
Rub the spices into the meat well, put into a non metal bowl and cover.
Leave this in a cool place for 2 weeks, turning the meat in the marinade every few days.( It will produce a lot of its own liquour)
To cook ; Rub off any spices and put the pieces in a roasting tin. Cover half way up with water,and cover with two thicknesses of greaseproof paper. Then seal the tin with a covering of tinfoil.(Make sure the spices are not touching the tinfoil as they will eat through it)
Bake this in a low oven (Gas 1 140C. 275F.) for 4 hours.
Take out of the oven and drain off the liquid.
Wrap each piece individually in greaseproof and leave to cool and set thoroughly before carving.
Serve cold , sliced extremely thinly, and serve with salad and chutney.