Spiced Salt Beef
|Silverside||5 Pound (2.3 Kilogram)|
|Muscovado sugar||9 Ounce (275 Gram Divided To 90 Gram And 185 Gram)|
|Black peppercorns||2 Teaspoon|
|Ground mace||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Dry mustard powder||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Dried bay leaves||6|
|Garlic||6 Clove (30 gm)|
|Port wine||1⁄2 Pint (300 Milliliters)|
|Orange peel strips||2 Inch|
|Onions||3 , quartered|
|Chopped fresh parsley||1 Tablespoon|
Although the spice and sugar will tend to balance out any residual saltiness in most cases, I think it better always to place the meat in cold water and bring it slowly to the boil to rid it of excess salt before you start this recipe.
Then you are ensured against a disaster.
Drain the meat quickly and let it cool as fast as you can.
Crush the sugar and peppercorns together in a mortar or in a robust bowl and mix in all the ground spices.
Crumble in the bay leaves, crush and chop the garlic and add, break up and add the cinnamon sticks.
Stand the beef on a plate or in a dish.
Sprinkle on the spice mixture, turn the meat until well covered and then press the mixture firmly onto all the surface.
Wrap the whole container, not just the meat, in several layers of foil and leave in the refrigerator at least three and up to six days, turning from time to time.
Put the meat and spices into a large saucepan and add the second amount of sugar and the port, which does not have to be the expensive type but may be the Cyprus Ruby wine or British Ruby wine — you could also use a sweet sherry I suppose, but I never have.
Cover the mixture with cold water.
Add the orange peel and onion and bring slowly to the boil.
Simmer so the water barely moves for at least 30 minutes per 500 g/1 lb plus 30 minutes.
It may take as long as 4 hours.
It is good to let the cooked meat stand in the hot stock for an hour or so before serving as this will gently continue the tenderising and ensure the spiciness has penetrated all the meat.
Serve sliced generously with a ladleful of the cooking liquid into which you have stirred chopped parsley and, if you like, a little grated orange rind.
To serve it cold, let it cool completely in the liquid.