Spiced Brisket Of Beef
|Soft brown sugar||3 Ounce (75 Gram)|
|Beef brisket/Beef silverside||6 Pound (2.75 Kilogram, 1 Whole)|
|Saltpeter||1⁄2 Ounce (15 Gram)|
|Sea salt/Rock salt||4 Ounce|
|Black peppercorns||2 Tablespoon|
|Juniper berries||2 Tablespoon|
|Allspice berries||1 Tablespoon|
|Water||10 Fluid Ounce (300 Milliliter)|
Rub the sugar all over the beef.
Place the beef in a heavy earthenware pot, cover with muslin and leave in a cool place for 2 days.
Crush the saltpeter, salt, peppercorns, juniper berries and allspice berries using a pestle and mortar.
Each day for the next 10 days, rub the sugared beef with the salt mixture.
Shake any excess sugar and salt mixture off the beef and place it in a heavy casserole.
Add the water and cover the pot with three layers of greaseproof paper and then the lid.
Bake in a very cool oven (140°C/275°F or Gas Mark 1) for 5 hours.
Remove from the oven and leave to cool for 2 hours.
Remove and discard the greaseproof paper.
Remove the beef from the casserole and wrap it in foil.
Place a plate with a heavy weight on top.
Leave for 24 hours before slicing thinly and serving.