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Cook's notesTo serve the beef cold, unwrap the beef and carve it thinly. It is good with potato salads, mustard, gherkins, 'Chrain' style beetroot creations and horseradish sauce.
- 1kg beef joint
- 100g dark brown sugar
- 50g each of cracked peppercorns (pink ones will be particularly good), allspice and juniper berries
- 5g ground cinnamon
- 80g salt
Prep time: 5 min
Cooking time: 6h
Step 1Rub the dry ingredients into the beef. Place it in a plastic zip-lock bag and refrigerate in a bowl for 1 week, turning daily.
Step 2Preheat oven to 140°C/Gas 1. Rinse off any excess spices, pat dry and place in a casserole dish (with lid) and add a glass of water.
Step 3Cover the pan with a double layer of foil, fitting it tightly over the pan to prevent any evaporation and put on the lid. Cook in the oven for 3-4 hours.
Step 4Remove from the oven and cool for 2 hours with the lid on.
Step 5You can either eat it immediately (try with mash, cabbage, mustard and the broth), or wrap it in foil and film and press under a bag of sugar overnight.