1 kg piece of Scotch Beef PGI topside, already brine-cured
1 tbsp pickling spice, toasted in a small pan to release the aroma
Thinly pared skin from half an orange
200 g celeriac, peeled and cut into approx. 3 cm pieces
Small bunch of herbs (bouquet garnis) including sprigs of rosemary, thyme, parsley stalks and a bay leaf
1 large carrot, halved
1 small onion, halved
Use the basic brine cure recipe for the initial curing stage (https://www.scotchkitchen.com/inspiration/basic-brine-cure) , or buy a piece or cured beef from your butcher for this lovely cured beef recipe.
Place the topside joint in a pan large enough to hold it and all the other ingredients. Cover the whole lot with cold water.
Bring quickly to the boil then reduce to a simmer and cover with a lid. Continue to cook gently for about 2hrs until tender.
Remove the pan from the heat and let it sit in the cooking stock for at least 15 minutes.
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.
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.
The cured beef will keep for about a week in the fridge.
Strain the cooking liquid through a sieve, discard the mushy vegetables and save some stock to make soup.