English Spiced Beef

1. 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.

2. 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.

3. 3

   Crush the peppercorns, juniper and allspice with a pestle and mortar and mix with the salt and saltpeter.

4. 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.

5. 5

   When the pickling is complete, remove the beef and rub off any excess spices adhering to the surface. Do not rinse it.

6. 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.

7. 7

   Preheat the oven to 275 deg F.

8. 8

   Bake the meat slowly allowing 45 min per lb.

9. 9

   When the meat is cooked, remove the pot and set aside until it is quite cold.

10. 10

    Unwrap the meat, drain off any excess liquid and place on a board.

11. 11

    Cover with foil, put a weight on it and leave for at least 24 hr.

12. 12

    Carve the meat into thin slices and serve with anything from good mustard to pickled kumquats.

* Per serving · 4 servings · Values may vary.