Salted Meat (13.01.07)

4 kg silverside beef
1-2 tblsp saltpetre
500g salt
A dozen each of whole cloves and peppercorns

Mix slat in sufficient water to cover meat. Mix well till salt dissolves. Mix in saltpeter and spices and keep meat in this brine for 4 or 5 days. A wooden barrel or an earthenware vessel should be used.

Remove meat form brine and rinse of slightly. In additional cold water, add a tablespoon each of crushed coriander and cumin seeds, and 2 tablespoons red crushed chillies. Boil meat in this till it is done.

Remove from water and drain dry. Keep covered in fridge and use for sandwiches etc. As required.

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