My friend who gave me the Pickled Orange Rings recipe does this every year for Christmas. She thinks the original recipe might have been from Josceline Dimbleby.
Serves 6-8
3-4 lb joint of boned, salt silverside or brisket
soft dark brown sugar
1 tablespoon allspice berries
1 tablespoon juniper berries
about 1 dessertspoon cloves
black pepper
1. First soak the joint in cold water for 2-4 hours, changing the water once or twice. Then sprinkle the joint generously with black pepper. Rub brown sugar quite thickly all over the joint. Crush the allspice and juniper berries using a pestle and mortar and press all over the joint and into any cracks. Make one or two incisions to get some spices right to the centre of the meat. Stick the cloves into the joint all over. Wrap the joint up very thoroughly in foil and place it in a large ovenproof dish with a well fitting lid, or in a roasting tin with more foil on top. If possible, leave it at room temperature overnight.
2. Cook in the centre of the oven at 140ºC (275ºF) for about 3½ - 4½ hours, according to the size of the joint. Take it out, open the foil slightly to let the juices pour away and wrap the foil around the joint again. Then leave in a cool place with a board and books or weights on top until the next day.
3. Keep the joint in the fridge wrapped in foil until you want to carve it. Carve as thinly as possible. Wrap any leftover meat in foil again and store it in the fridge.
Serve cold with cranberry sauce or Pickled Orange Rings (see previous post).
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