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6 1/2 lb Beef 1 lb Salt (about 2 cups)
3 x Bay leaves 1 1/2 tb Saltpeter
10 x Cloves 1 ea Bunch fresh herbs
5 x Blades mace 3 ea Sliced carrots
1 x Crushed clove garlic 3 ea Sliced onions
1/4 c Brown sugar
8 servings
NOTE: prepare 7 days in advance of eating! -- Wipe meat over with a damp
cloth. Mix seasoning ingredients together except for carrots, onions and
fresh herbs. Rub seasoning well into meat; then lay mean on bed of
seasoning. Leave in a cool place (preferably not refrigerated, though).
Repeat rubbing each day. On the seventh day, put the meat into a saucepan
and cover with cold water. Bring to boiling point and simmer gently for 5
hours, when it should be tender. Put cooked meat on a flat dish and cover
with a board. Set weight on top of board until meat is cold, when it is
ready to carve and eat.
3 x Bay leaves 1 1/2 tb Saltpeter
10 x Cloves 1 ea Bunch fresh herbs
5 x Blades mace 3 ea Sliced carrots
1 x Crushed clove garlic 3 ea Sliced onions
1/4 c Brown sugar
8 servings
NOTE: prepare 7 days in advance of eating! -- Wipe meat over with a damp
cloth. Mix seasoning ingredients together except for carrots, onions and
fresh herbs. Rub seasoning well into meat; then lay mean on bed of
seasoning. Leave in a cool place (preferably not refrigerated, though).
Repeat rubbing each day. On the seventh day, put the meat into a saucepan
and cover with cold water. Bring to boiling point and simmer gently for 5
hours, when it should be tender. Put cooked meat on a flat dish and cover
with a board. Set weight on top of board until meat is cold, when it is
ready to carve and eat.
