- 5lb beef (topside)
- 1 pint red wine
- 1 pint white wine
- 1lb sea salt
- 1 bunch rosemary
- 24 cloves
- 12 bay leaves
- 40 black peppercorns
- 3 crushed garlic
- 4 strips orange peel
- 12 dry chillis
Ingredients
Method
Cover beef in all ingredients.
Marinate until firm (at least a week).
Hang in a dry, airy place for a least a week or until firm enough to slice.
Rub with olive oil, wrap in greaseproof paper and chill until needed.
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