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Post by chief_cook2 on Feb 25, 2003 7:49:58 GMT -6
6 pound piece of brisket, sirloin tip or eye of round 3 bay leaves. finely chopped 1 teaspoon powdered mace 6 finely ground cloves 1 teaspoon crushed black peppercorns 1 large garlic clove made into a paste with salt 1-teaspoon allspice 2 tablespoons molasses 2 heaping tablespoons brown sugar 1 pound cooking salt 2 teaspoons saltpeter
Mix all spices and flavorings together. Place beef in a large dish and rub well all over mixture. Refrigerate in a covered bowl. Repeat this process every day for a week, turning the meat and rubbing in the spices, which will now be mixed with the juices drawn from the meat. Tie the meat up firmly and rub a final teaspoon of ground cloves. Cover with water and simmer slowly for 6 hours. When cool enough to handle remove from the cooking liquid, place in a dish and cover with a weighted plate. Slice very thinly and serve.
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