Soak the beef for 4 hours in cold water. Peel and cut up the vegetables roughly. Put into large pan with the drained beef, peppercorns and cloves. Cover and simmer for 6 hours. Lift out the meat, drain it well and wrap in a clean piece of cloth or muslin. Put on to a board and put a flat plate or tin on top. Press down with heavy weights and leave in a cold place for 12 hours. Cut in very thin slices to serve with salad and pickles.
© 1978 Mary Norwak estate. All rights reserved.