Marinated spiced beef

Serves 4

• 2 tbsp light muscovado sugar
• 2 tsp salt
• 1.5 tsp ground allspice
• 1.5 tsp ground coriander seeds
• 1g brisket topside
• 300g dry cider
• 150g ginger beer
• 150g cider vinegar
• 3 onions
• 1 tsp juniper berries
• 1 tsp mace blades
• 1 tsp black peppercorns
• 2 bay leaves
• 2 carrots
• 1 stick celery
• 2 tbsp flavourless oil
• 2 tsp mustard powder
• 1 tbsp plain flour
• 4 tbsp sour cream

Step 1
To order a copy for £7.99 with free UK p&p, go to theguardian.com/bookshop.

Step 2
Mix the sugar, salt, allspice and coriander and rub it all over the beef.

Step 3
For the marinade, place the cider, ginger beer, vinegar, onions, juniper, mace, peppercorns, bay leaves, and 150ml water into a pan with the veg.

Step 4
Bring to the boil and simmer for a few minutes.

Step 5
Take off the heat and leave to cool.

Step 6
Put the meat in a bowl that holds it snugly and pour the marinade over.

Step 7
Cover.

Step 8
Leave in a fridge for 72 hours, turning the meat over twice a day.

Step 9
Heat the oven to 150C/300F/gas mark 2.

Step 10
Lift the meat from the marinade, drain and pat dry with kitchen roll.

Step 11
Strain the marinade, reserve the liquid and keep the veg.

Step 12
Heat the oil in a large flameproof casserole and brown the meat on all sides.

Step 13
Remove it, add the veg and fry, stirring for 5–6 minutes, or until beginning to brown.

Step 14
Sprinkle the mustard and flour over the veg and stir over the heat for a minute, then add the marinade.

Step 15
Stir until smooth and simmering.

Step 16
Put the beef on the veg and baste with the liquid.

Step 17
Cover tightly with foil and a lid and roast for 2–2¼ hours, or until the meat is tender when pierced with a thin knife or skewer.

Step 18
Lift the meat on to a warmed serving platter, cover loosely with foil.

Step 19
Strain the cooking liquid into a pan; boil rapidly to reduce.

Step 20
Add the cream, if using, and season to taste with salt and pepper.

Step 21
Slice the meat, and serve with some sauce spooned over.

Step 22
To order a copy for £19.99 with free UK p&p, go to theguardian.com/bookshop.