Spiced beef

Well, what I had for dinner last night, actually. It's Elizabeth David's recipe, cured for a week in brown sugar, salt, black pepper, juniper and allspice. Cooked in a covered casserole for about 8 hours in a very low oven, 80ºC. I'd never tried it before; the texture was both tender and firm, something like corned beef, and the juniper, while it smelled pretty strong during cooking, was present but not overpowering in flavour.

Had it with potatoes and parsnips in duck fat, and brussels sprouts with a slab of butter. Champagne and truffles to follow.