Spiced Beef

This is a large piece of meat that is kept around the house
over the Christmas period and eaten hot or cold at any time. I tend to 
prefer it as a breakfast dish but then my eating habits are not the best!


2-3 kgs corned silverside of beef
3 gms saltpetre
60 gms ground allspice
125 gms demerara sugar
250 gms salt

Rub the sugar well into the corned beef and leave for at least 12 hours. 
Rub in the salt to the meat and leave for a further 12 hours. Baste well
every day for 2 to three weeks. Place in a large pot and cover with cold
water, bring to the boil. Cover and simmer for 1 hour per Kg.

(this could be done in smaller pieces)


source: rec.food.cooking