Salt Beef

Ingredients
2.7kg (6lb) Beef Brisket, lean
285g (10oz) Coarse Salt
4 Tbsp Soft Brown Sugar
2 Tbsp Black Peppercorns, coarsely crushed
1 Tbsp Coriander Seeds, coarsely crushed
10 Juniper Berries, crushed
1 tsp Saltpetre
1 Bay Leaf, crushed
½ Tbsp Ground Mace
½ Tbsp Ground Ginger
½ Tbsp Whole Cloves, crushed

Method

1. Place the beef in a ceramic or plastic container (metal would be unsuitable), rub half of the salt well into the beef.
2. Cover the container with clingfilm and refrigerate for 12 hours, turning once.
3. Remove the meat from the container, rinse and dry well with kitchen towels.
4. Mix all of the other together.
5. Rub the mixture into the beef, ensuring its whole area is covered.
6. Place the beef into the cleaned container.
7. Cover with clingfilm and refrigerate for 10 days.
8. Turn the beef every day.
9. After 10 days, remove from the refrigerator, rinse well.
10. Place into a saucepan containing simmering unsalted water.
11. Simmer gently for 3-3½ hours or until tender.
12. If serving hot, add vegetables (onions, carrot, swedes, turnips, etc.) for the final 35-40 minutes of cooking.
13. If serving cold. place the beef into a tight fitting container, cover with a plate (or similar), stand a heavy weight on top.
14. When cold place in the refrigerator overnight.
15. Serve with Horseradish Sauce or Mustard & Horseradish Sauce.

Horseradish-Crusted Rib Roast

INGREDIENTS:

4 carrots
2 medium onions
24 oz potatoes
8 celery ribs
2 tbsp olive oil
4-5 lb standing rib roast
1 tsp kosher salt
3 sprigs roseary
3/4 cup horseradish sauce
1 1/2 tsp worcestershire sauce
1/4 tsp pepper

Preheat oven to 475f. Peel carrots, onions,potatoes and celery into 1 inch pieces. Combine all vegetables with olive oiluntil well coated. Transfer to roasting pan.Season roast on all sides, place on rack placed over veges. Put in oven and immediately reduce heat to 325f. Bake one hour.
Meanwhile, remove rosemary leavesfromstems and chop leaves very finely. Combine with horseradish,worcestershire sauce and pepper: set aside.
Remove rost from oven. Coat with horseradish mixture. Bake 1 1/2 to 2 more hours or until internal temperaturereaches 145f (medium rare) to 170f (well done).Rest 15 minutes before slicing.

Peppered Rib-Eye

Ingredients:
1 rib-eye, about 5-6 pounds
½ cup coarsely cracked black pepper
½ tsp ground cardamom
1 cup soya sauce
¾ cup white vinegar
1 clove garlic
1 Tbsp tomato paste
1 tsp paprika
2 cups beef stock, seasoned
1 Tbsp cornstarch

Method:

1. Combine the pepper and the cardamom and sprinkle over the meat. Combine the soy sauce, vinegar, garlic, tomato paste and paprika to make a marinade. Place the meat in a plastic bag and cover with the marinade. Chill in the refrigerator for 24 hours, turning occasionally.
2. Remove from the fridge, drain and reserve the marinade. Let stand at room temperature for 1 hour.
3. Preheat oven to 325°F.
4. Wrap meat securely in foil, place it in a roasting pan, and roast for 1 hour. Remove from the oven, open the foil and drain and reserve the juices. Raise the oven temperature to 400°F and brown the rib-eye, uncovered, for ten minutes. Remove from oven and keep warm.
5. Skim the fat from the reserved pan juices, combine the juices with ¼ cup of the marinade and add the beef stock. Mix the cornstarch with some water and add to the simmering stock. Simmer for two minutes or until clear. Serve with the roast.