Ingredients
- 5 blades mace
- 3 bay leaves
- 1 bunch herbs (fresh)
- 6 1/2 lb beef
- 1 lb salt
- 1/4 c brown sugar
- 1 1/2 tb saltpeter
- 3 slices carrots (sliced)
- 3 slices onions (sliced)
NOTE: prepare 7 days in advance of eating! -Wipe meat over with a damp cloth. Mix seasoning ingredients together except for carrots, onions and fresh herbs. Rub seasoning well into meat; then lay mean on bed of seasoning. Leave in a cool place (preferably not refrigerated, though). Repeat rubbing each day. On the seventh day, put the meat into a saucepan and cover with cold water. Bring to boiling point and simmer gently for 5 hours, when it should be tender. Put cooked meat on a flat dish and cover with a board. Set weight on top of board until meat is cold, when it is ready to carve and eat.