Put all the brine ingredients into
the saucepan and bring to the boil.
Boil for about 20 minutes.
Strain into the bowl in which you
will marinate the beef.
When the brine is cold, wash the
beef and put it into the brine.
Cover and refrigerate for 5 to 7
days.
Remove the beef from the brine and
soak it in fresh water for a few hours.
Put the beef into deep casserole
dish, not much bigger than the beef.
Add the onion, carrots, orange,
bay leaves, parsley and spices.
Add water to cover the beef.
Bring water to the boil on top of
the stove.
Put the lid on and place in a
preheated oven (180C/350F/Gas 4) for 3 hours or until the beef is
tender.
Eat hot or, if you want to eat in
cold, place it in a bowl with a weight on top to compress the meat
and make it easier to carve.
Serves 10-12
Salt the beef yourself for a change and
taste the difference ! Marinate it in the refrigerator for 5-7 days. A
good butcher will usually give you some saltpetre.