Recipe by evelyn/athens
In the 'olde' days (read: medieval times - maybe earlier), spicing meat was a way of preserving it. It sure tastes good and is a great addition to your holiday table. Serve, sliced very thin, with a spicy mustard and gherkins. You'll love it. Prep time is included - but it's a derned easy recipe - just read through it and you'll see what I mean.
- 7 lbs very lean bottom round steaks
- 1 cup dark brown sugar, halved
- 1 cup sea salt
- 1⁄3 cup black peppercorns
- 1⁄3 cup juniper berries
- 1⁄3 cup allspice berry
- 1 cup water
Directions See How It's Made
- Put beef in a crock with a cover and rub it all over with a ½ cup of the brown sugar.
- Repeat the next day with the remaining ½ cup brown sugar.
- On third day, crush together all three of the spices, add the salt and massage into meat.
- Massage and turn every day for 10 days (this whole process takes about 30 seconds a day).
- When ready to cook; wipe off spices (or keep some on which will make it more pastrami-like).
- Place the meat into a casserole in which it just fits.
- Pour in 1 cup water, put a piece of wax paper under lid, and roast meat at 290F for 5 ½ hours.
- (the'High' setting on most crockpots is at about 300F so, presumably, this could be cooked quite successfully in the crockpot in about the same length of time, maybe slightly less.) Leave beef to cool in juice.
- Take out, wrap in wax paper and put it on a rimmed tray.
- Put another tray or small board over top and weight with about 5 lbs of cans.
- Chill overnight.
- The beef will pack down.
- Slice paper thin to serve with a selection of mustards.