Collared Beef

• a 1-1.8 kg/2-4 lb salt flank or boned rib of beef
• 2 tbsp chopped <

Remove any gristle from the meat. Mix together all the herbs and spices. Coat the inside of the meat with the mixture, roll up tightly and tie with string. Wrap in a cloth, preferably muslin.

Set the joint in a saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for half an hour to each 450