Beef "My Style"

By corlear

Le Boeuf "à ma façon"

Ingredients

• 3 ½ pounds rump of beef
• 4 ounces salt
• ½ ounce saltpeter
• 4 cloves garlic
• 1 clove
• 6 juniper berries
• 1 bay leaf
• ½ cup fresh basil leaves
• 1 teaspoon thyme
• 4 carrots, finely sliced
• 2 medium onions, finely sliced
• Freshly ground pepper
• 2 or 3 sprigs of parsley

Preparation

Step 1

Rub the meat all over with the salt and saltpeter and put into a deep earthenware casserole with a tight-fitting lid. Season with the garlic, clove, juniper berries, bay leaf, basil leaves, thyme, 2 of the carrots, 1 of the onions and pepper. Cover with a cloth and then the lid and refrigerate for 1 week.

Turn the meat and leave for a further week.

Remove the meat from the marinade and tie it into a round with kitchen string. Wrap it in a cloth and put it into a large casserole with 2 carrots, 1 onion and the parsley, and cook on low heat, covered, for 3 hours.

Allow to cool in the liquid.

Slice, warm up and serve with a purée of vegetables or chestnuts. The beef may also be served cold, thinly sliced.