Spiced Beef

This treatment adds a rich mellow flavour to beef and is a useful joint for impromptu eating through the mid-winter festive season or for other celebrations. Early methods involved burying the meat in dry salt in a stone trough during the winter months; spices were added but the proportion of salt was high and therefore it dominated the flavour of the meat. Today there is less need to use so much salt and more modified versions depend on subtle blends of spices making a rich and distinctive