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
Strain the cooking liquid through a sieve, discard the mushy vegetables and save some stock to make soup.