Sat, 11 December 2021
Shane Rigney's Spiced Beef recipe
Ingredients:
1 4-5 lb Beef topside, top roast or silverside boneless joint
½ a cup of dark brown sugar
3 tsp of ground allspice
3 tablespoons black peppercorns
3 tablespoons juniper berries
1 teaspoon grated nutmeg
2 tablespoons cloves
2 tsp cumin seeds
½ cup sea salt
Method:
1. Trim the meat of any excess fat.
2. Rub the sugar well into the beef, then place in a bowl, cover with plastic wrap, and refrigerate for 24 hours or at least 12 if stuck for time.
3. Using a mortar and pestle or small coffee grinder, grind together the spices, and salt and add the ground allspice (you can use allspice berries in the grinder if you have them too of course). Rub the spice and salt mix over the meat, re-cover, and refrigerate for 6 to 7 days, turning daily.
4. Transfer the beef to a large, heavy-bottomed saucepan and cover with cold water.
5. Bring to a boil and then let simmer for 2 hours and allow to cool in the cooking liquor for another couple of hours. Lift out into a serving dish and slice.
6. Serve with your favourite sides.
