NB,the butcher needs to keep this in the brine for 3 weeks so order early! Also remember this takes a couple of days to prepare and best kept for a week before serving.
1.5 K Â Boned salt silverside brisket
Ground black pepper
Soft dark sugar
1 tablespoonÂ Whole Allspice berries
1 tablespoonful Juniper berries
2 teaspoonfuls Whole cloves
Soak the joint in cold water for 3 hours, changing the water a couple of times. Â Make several incisions into the beef to allow the spices to get all the way through. Â Cover the joint generously with the black pepper then cover thickly with the sugar. Â Crush the allspice and juniper berries in a mortar then press into the sugar. Â Stick the cloves all over the meat. Â Wrap the beef in foil, place in an overproof dish and leave overnight at room temperature.
Set oven at 140C, cook beef for 4 hours. Â Pour off juices, seal the foil and place a board and weights on top and leave in a cool place overnight.
Now wrap in fresh foil and store the Christmas Spiced Beef in the fridge for up to a week.