Sun, 3 December 2023
INGREDIENTS:
1/3 cup firmly packed dark brown sugar
3-1/2 tablespoons allspice berries
2-1/2 tablespoons black peppercorns
3-1/2 tablespoons juniper berries
1 teaspoon grated nutmeg
2-1/2 tablespoons cloves
1 tablespoon saltpeter
1/3 cup sea salt
Beef topside 2-3kg
METHOD:
1. First prepare the beef by trimming the meat of any excess fat.
2. Rub the sugar well into the beef & cover with plastic wrap, then refrigerate for 12 hours.
3. Combine all the ingredients for the spice rub and use a pestle & mortar to crush them.
4. Massage thoroughly into the beef & refrigerate for up to two days.
5. Turn continuously over the few days- minimum two to allow to marinate.
6. Place in a large bottomed pot and bring to a boil and then let simmer for 2- 2.5 hours to your
liking.
7. Remove and cut when cooled thoroughly.
For The Celeriac Remoulade:
1. Shred some celeriac & add mayonnaise.
2. Add a teaspoon of Dijon mustard and some chopped flat leaf parsley.
3. Finish with a squeeze of lemon juice.
For The Spiced Berry Compote:
1. Heat 2 tbsp of sugar in some water & bring to the boil.
2. Add a cinnamon stick & sprinkling of cayenne pepper.
3. Place some frozen berries into the hot syrup & cook for two minutes.
4. Remove & allow to cool before plating.
To Plate:
1. Slice some of the spiced beef very thinly on a plate.
2. Add a nice teaspoon of the celeriac remoulade.
3. Drizzle the spiced berries around the plate.
