Recipe by Oxmoor House January 1984

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Recipe Summary

Yield:
24 to 36 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rub meat on all sides with saltpeter and 2 tablespoons salt; place in a large plastic, glass, or stainless steel container with a tight-fitting lid.

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  • Combine remaining 2 cups salt, molasses, allspice, cloves, and nutmeg, stirring well. Pour molasses mixture over meat; turn meat to evenly coat all sides. Cover and marinate 21 days in the refrigerator, turning meat each day.

  • Remove meat from marinade; discard marinade. Wrap securely in cheesecloth, and place in a large stock pot; cover completely with water. Bring to a boil. Reduce heat; cover and simmer 3 hours or until meat is tender.

  • Remove stock pot from heat; set aside. Allow meat to cool completely in cooking liquid in stock pot. Remove meat from cooking liquid, discarding cooking liquid. Chill overnight. Remove cheesecloth.

  • Transfer meat to a serving platter. Cut diagonally across the grain into thin slices to serve.

Source

Oxmoor House Homestyle Recipes

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