Spiced Shetland Beef

Course: Main

Servings: 25 people

Prep Time: 30 minutes on day 1 then 2 minutes each day - basting

Cook Time: 5 hours

Ingredients
  • Rolled brisket - 4 kilo
  • Black peppercorns - 10 grams
  • Bay leaves - 4
  • Whole cloves - 5 grams
  • Whole mace - 5 grams
  • Juniper berries - 10 grams
  • Allspice berries - 10 grams
  • Soft brown sugar - 100 grams
  • Coarse salt - 100 grams
  • Garlic - 4 cloves
  • Fresh ginger - 30 gram piece
Instructions
  1. Assemble all the ingredients for the spice rub.
  2. Pound together in a pestle and mortar for maximum aroma - or use a food processor. Untie the meat and rub the spice mixture well into the meat.
  3. Keep meat in a cool place and baste and turn the meat daily for 7-12 days.
  4. Re-tie the meat firmly and place in a large pot with the spice mixture. Use water or stock (and a large glass of wine or beer if you prefer) to just cover the meat. Add a roughly chopped onion, carrot, celery, neep etc - for flavour.
  5. Bring to the boil then put into the oven at 100 degrees centigrade. Cooking time 5 hours.
  6. Remove from the cooking liquid and put the meat between 2 large plates with a heavy weight on top - a fine beach stone maybe?
  7. Garnish as you wish. Sliced oranges and parsley add colour and flavours.