Recipe: Wonderful Spicy Beef Brisket

SPICED BEEF

MARINADE:
2 tsp black peppercorns
1 tsp allspice berries
2 tsp juniper berries
6 oz coarse sea salt
1/2 tsp powdered mace
1/2 tsp powdered cloves
2 tsp dried thyme
1/2 tsp chilli powder
8 oz dark muscovado sugar
FOR THE COOKING:
4-5 lb. Piece of boned brisket
1 onion, chopped
1 carrot, chopped
1 stick celery, chopped
sprig each of: parsley, thyme rosemary and bay, tied with string

Open out the meat and pat dry with kitchen paper. Place in a large shallow non-metallic dish.

Put the peppercorns, allspice and juniper berries into a pestle and mortar and crush. Or use a coffee grinder instead. Transfer the crushed spices to a bowl and add the salt. Mix well then add the mace, cloves, thyme, chilli and sugar. Mix well, rubbing the mixture through your fingers to break down any lumps and distribute the spices evenly.

Rub half the spice mixture over the surface of the meat and then turn the meat over and do the same to the other side. Use up all the spice mix. Cover and refrigerate overnight. Turn the meat several times, spooning the spices over each time.

TO COOK THE BEEF:
Remove to a work surface and wipe over with kitchen paper, roll up and tie with string at neat intervals.

Place the vegetables and herbs in a pan large enough to take the joint. Sit the beef on top of the vegetables and then pour in enough water to come halfway up the meat. Bring to the boil and then cover and cook gently for 1 hour per kilo or 30 minutes per pound.

Leave the meat to cool in the water then lift out and wrap tightly in foil. Set on a dish, place an upturned dish over it and put weights on top. Leave until cold.

Slice thinly and serve with crusty bread and pickles.

Oh this is heavenly hot too!!
enjoy!