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1
Saltpeter is a necessary preservative when curing meat and also adds a pleasing red color otherwise the beef will turn out a murky grey.
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2
Rub the meat all over with the sugar and put it in a pot with a lid for 2 days. Leave it in a cool place, turning and rubbing the meat occasionally with the sticky liquor that develops.
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3
Crush the peppercorns, juniper and allspice with a pestle and mortar and mix with the salt and saltpeter.
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4
Rub this mixture well into the meat and leave it in the pot for a further 9 days. Turn the meat and rub the pickling mixture into the flesh daily.
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5
When the pickling is complete, remove the beef and rub off any excess spices adhering to the surface. Do not rinse it.
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6
Wrap the meat in cooking foil [the Victorians used suet] and put into a large ovenproof pot. Add about 10 fl oz water, cover the pot with a double layer of foil and fit the lid on tightly.
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7
Preheat the oven to 275 deg F.
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8
Bake the meat slowly allowing 45 min per lb.
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9
When the meat is cooked, remove the pot and set aside until it is quite cold.
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10
Unwrap the meat, drain off any excess liquid and place on a board.
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11
Cover with foil, put a weight on it and leave for at least 24 hr.
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12
Carve the meat into thin slices and serve with anything from good mustard to pickled kumquats.
