European Spiced Beef
|Round roast/Rump roast /brisket||9 Pound|
|Brown sugar||2 Cup (32 tbs), packed|
|Bay leaves||4 , broken|
|Ginger||1 Tablespoon (optional)|
|Black pepper||1 Tablespoon|
|Coarse pickling salt||2⁄3 Cup (10.67 tbs)|
Rub the sugar into all sides of meat.
Place in a deep dish or porcelain pan with any remaining sugar and bay leaves.
Next day, combine remaining ingredients and rub in as much of the mixture as you can, then sprinkle with the remainder.
Cover and refrigerate for 2 weeks.
Baste with the liquids in the dish and turn the meat every day.
COOKING METHOD: Lift meat out of the juices into a large kettle and cover with warm water.
Bring slowly to a boil.
Cover and simmer until fork-tender, allowing about 35 to 40 minutes to the pound.
Let cool in the liquid, then drain.
Wrap in a wet cloth.
Weigh down firmly and refrigerate overnight.