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Spiced Beef

6 lb (approx) lean beef brisket
10 oz coarse salt
4 tablespoons soft brown sugar
2 tablespoons crushed black peppercorns
1 tablespoon coarsely crushed coriander seeds
10 crushed juniper berries
1 bayleaf (break it up)
half a tablespoon ground mace
half a tablespoon ground ginger
half a tablespoon whole cloves
1 teaspoon saltpetre

Place the beef in a suitable non-reactive container and rub half
of the salt (5oz) well into the meat, covering all over. Cover
the dish and refrigerate for about 12 hours, turning half way
through. Remove meat from the dish, rinse and dry well with paper
towels. Clean the bowl and mix all of the other ingredients together
in it. Put the meat back in the dish and rub the mix well in. Cover
well with clingwrap and put back in the fridge. Turn the meat
daily in the mix for 10 days.

When the 10 days are up, remove the meat from the bowl, rinse off
and place the meat in very gently simmering unsalted water and cook
for approx. 3 and a half hours until tender. If you want to serve
it cold, press the hot joint into a tight fitting dish and weight
it down with a plate or something with a heavy weight on the top.
When cooled, refrigerate. Serve with mustard/horseradish/pickles
etc.

Sometimes we added carrots, onions and for the last 45 minutes or
so, potatoes to the simmering meat for a hot boiled dinner. Cabbage
goes well with it hot.

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