This recipe is amazing! It is very easy to prepare - you may need to plan ahead for fridge space, but it is well worth the wait. Recipe from the Country Living Magazine, Dec 2014:
SPICED SALT BEEF
Preparation: 20 minutes plus marinating. Cooking: ~ 3 hours 20 minutes, plus cooling
2 - 2.5 kg Lower Dairy Farm topside joint 100g light muscovado sugar 175g sea salt 2 tbsp black peppercorns 1 tbsp allspice berries 2 tbsp juniper berries
Choose a casserole dish or container in which the beef fits snugly. Mix together the sugar and sea salt. Rub this mixture over the beef and place the joint in your chosen dish. Cover and put in the fridge, or a very cool place such as a garage [clearly these people don't have a curious terrier called Humbug!] for 2 days.
After two days, roughly crush the peppercorns and berries in a pestle and mortar. Rub this spice mix all over the beef and return to the dish. Cover and chill.
Every day for the next ten days, rub the beef all over with the spices and return to the fridge as before. [We recommend you do this daily, but sometimes we forget & it's still awesome.]
Heat the oven to 140oC (120oC fan oven), gas mark 1. Remove the beef from the dish and discard the juices. Quickly rinse away any spices and put in a casserole dish again, just large enough to hold the beef snugly. Add 300ml water, bring to the boil and cover with a tight-fitting lid. Cook in the oven for 50 minutes per 500g. Remove from the oven and leave in the dish to cool for three hours.
Drain the beef and wrap it in clingfilm. Put in a lipped dish in the fridge and press down with weights overnight. To serve, slice thinly (even I can achieve deli counter slices!) and enjoy your very own deli-cured beef in sandwiches!