Make it Scotch

Cured Beef

  • Prep 20 mins
  • Cook 2+ hours
  • Serve 4-6

Ingredients

Cooking Method

  • 1
    Place the topside joint in a pan large enough to hold it and all the other ingredients. Cover the whole lot with cold water.
  • 2
    Bring quickly to the boil then reduce to a simmer and cover with a lid. Continue to cook gently for about 2hrs until tender.
  • 3
    Remove the pan from the heat and let it sit in the cooking stock for at least 15 minutes.
  • 4
    Lift the meat from the liquid onto a serving dish and serve hot with some little buttered carrots and greens. If there's any left return the joint to the liquid to cool completely then chill.
  • 5
    Serve the leftover cold meat the next day for lunch with a simple salad. A celeriac slaw would be nice, dressed with lemon juice, crème fraîche and whole grain mustard.
  • 6
    The cured beef will keep for about a week in the fridge.
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