The only annoying thing about this recipe is the waiting time. But it’s worth it! The chilli and spice cure for the beef really takes on its own persona a few weeks into the marinade. When it’s ready and cooked, the meat keeps for several weeks in the fridge without spoiling, and can be eaten cold or hot. I used to have this on my home-cured charcuterie platter and it always went down well. The water that’s left after the beef is cooked can be kept – it makes a delicious and nourishing broth.
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October 17, 2011
