|Beef bottom round||8 Pound, trimmed of all fat and bones|
|Brown sugar||2 Tablespoon|
|Ground cloves||2 Teaspoon|
|Freshly grated nutmeg||2 Teaspoon|
|Ground allspice||2 Teaspoon|
|Pickling salt||1 Cup (16 tbs)|
|Crushed bay leaves||2 Tablespoon|
|Ground cloves||1 Tablespoon|
|Ground allspice||1 Tablespoon|
|Water||1 Cup (16 tbs)|
Place beef on a soft absorbent cloth large enough to wrap around meat completely.
An old tea towel is ideal.
Combine dry ingredients for marinade.
Pour over the beef and rub well into the surface.
Wrap the beef in the cloth and place in a crock or glass bowl, cover, and refrigerate.
Turn beef daily, kneading spices into beef, without removing cloth.
The beef and spices form their own liquid.
Leave for at least 2 weeks; 3 weeks is better.
To cook, rinse beef in cold water.
Combine the 1 tbsp cloves and the 1 tbsp allspice and dust over the meat.
Place in a roasting pan and add water.
Slice the suet and spread over the top of the meat.
Cover tightly and roast at 300 degrees for 3 hours.
Remove from the pan and while still hot pack beef into a bowl or crock.
Cover with a plate and weigh down 24 hours till cold and well pressed.