Instructions: The best container for the beef while it is being spiced is in fact a plastic washing up bowl though if you have one you could use a preserving pan provided its not brass.

First the joint has to be salted so rub the175g of salt all over it then leave it in the bowl at the bottom of the fridge for 24 hours.

After that remove the meat drain off the liquid from the bowl and rinse it out then return the joint to the bowl.

Now combine all the spices sugar and saltpetre together and rub this mixture all over the beef.

Cover the bowl with foil and leave it in the bottom of the fridge for 12 days. You will need to turn the joint once or twice a day during that period and baste it with the spicy syrupy juices that will emerge.

When you are ready to cook it place the meat in a large deep pan (along with the juices) and pour in sufficient cold water to cover it.

Bring to the boil then boil gently (uncovered) for 3.5 hours.

Then turn the heat off and leave the meat in the liquid for a further hour.

By then it should be cool enough to handle (otherwise leave it until it is!) then remove the bones.

If youre lucky they might pull out if not use a sharp knife to remove them. Now you can either press the joint between two plates with a weight on the top one or else roll it up place it in a 6 inch diameter cake tin and perch a plate on top with a heavy scale weight on it.

Leave it being pressed until it is absolutely cold or even overnight then serve it cut into thin slices perhaps with jacket potatoes and chutney.

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