1.25 kg Farmison 21 days dry-aged aberdeen angus salt cured brisket
200g dark muscovado sugar
2 tablespoons cloves
2 tablespoons ground allspice
2 tablespoons juniper berries
Turn on the oven at set it at 50 degrees centigrade
Make incisions in the beef and stick a clove in each incision.
Combine the sugar, ground allspice and juniper berries
Rub all over the beef including the ends
Wrap the beef tightly in a sheet of strong tin foil
Wrap it tightly in another sheet of tin foil making sure to put the shiny side on the inside. This is because if the shiny side is on the outside the heat will deflect off it and it would take longer to cook.
Place wrapped beef in a roasting tin and put in the oven, then cook for two and a half hours
Remove from oven and place under a heavy weight overnight.
Remove from tin foil and let it sit on a plate before slicing very thinly
