This recipe was championed in the 50s and 60s by Elizabeth David. You can use silverside or rump point.

1. Ask the butcher to leave the fat on the beef but to trim the sinew or silverskin on the other side. Rub the beef with sugar and leave for two days in a bowl in the fridge.
2. Next, crush the spices and berries with the salt in a mortar and pestle to coarse powder. Rub this mix into the beef and return to the fridge. Reserve all the leftover spices.
3. Repeat this process every day for two weeks, rubbing in the spices for a couple of minutes each time. The meat will then be ready for cooking and should be cooked within a few days.
4. Briefly rinse any adhering spices from the beef and place it in a close-fitting casserole with half a litre of water. Add a thin layer of oil, cover with foil, then put the lid on the pan. Place in a low oven (140C/275F/gas mark 1) for five hours. Remove from the oven and leave to cool.
5. After three hours, rove from the pan and transfer to two plates without the liquid. Cover with another plate, place a light weight on top and refrigerate. Serve at room temperature thinly sliced.