Spiced Brisket Of Beef

Preamble
"This Irish dish is part of the traditional cold Christmas buffet. It also make a perfect dish for summer, ideal for a buffet or a large dinner party. The beef should be left to steep in spices for 8 days before being cooked and pressed."

Ingredients
4 lb lean boned Brisket Of Beef
10 oz kitchen Salt
2 Shallots
3 Bay Leaves
1 level teaspoon Saltpetre (potassium nitrate)
1 level teaspoon Allspice
4 rounded tablespoons Brown Sugar
1 level teaspoon Powdered Cloves
1 level teaspoon Powdered Mace
1/2 level teaspoon crushed Black Peppercorns
1/2 level teaspoon chopped Thyme

Method

Wipe the boned, but not rolled, meat with a clean damp cloth and put it in a large bowl. Rub meat well on both sides with 8 oz of the salt. Cover the bowl with muslin and leave for 24 hours in the lower part of the refrigerator or in a cool place. Peel and finely chop the shallots and the bay leaves. Put these in a bowl with the remainder of the salt and the rest of the ingredients and mix together. Each day, rub this mixture well into the salted meat, pouring off any liquid that may have formed. All the spicing mixture should be been absorbed after 7 days.

Roll the spiced meat neatly and tie it securely with fine string. Put it in a heavy-based pan and cover with warm water. Simmer, covered, over low heat for 4-5 hours. Let the meat cool in the liquid, then lift it out. Place it between two plates with a heavy weight on top and leave it to press for 8 hours. Serve the spiced brisket cold, sliced and accompanied by baked potatoes, a selection of salads and pickled beetroot and gherkins.