Corned Round of Beef

Ingredients

• 4 pounds Beef round roast (Good quality round of beef; original called for amount needed 4 days before serving)
• 2 pounds Coarse salt (kosher or sea salt) (Original: two seers (approximately 2 pounds))
• 8 whole Fresh limes, juicy (Use fresh, juicy limes)
• 2 teaspoons Saltpetre (potassium nitrate or pink curing salt) (Original: one anna-worth; use pink curing salt #1 as modern substitute)
• 1 tablespoon Brown sugar, moist (Original: suckur, a moist brown sugar)
• 1 tablespoon Brandy or other spirit (Any spirit will work)

Instructions

1. 1Pound the saltpetre until fine. Finely pare the rind from 4 limes and place in a mortar with the brandy. Bruise and pound well, then add the brown sugar and gradually mix in half of the powdered saltpetre. Pound until well combined.
2. 2Take 1 pound of the coarse salt and mix the contents of the mortar into it thoroughly. Divide this mixture into four equal parts.
3. 3Take one-fourth of the salt mixture and rub it briskly into the beef round. While rubbing, lightly puncture the beef with a clean needle to allow the mixture to penetrate more freely. Turn the beef to ensure even coverage.
4. 4After 1-2 hours, take another fourth of the salt mixture. Squeeze the juice from the 4 limes whose rind was removed into this mixture. Rub this into the beef, puncturing lightly with the needle. Turn the beef over from side to side continually so one side doesn't soak more than another. Repeat the rubbing operation several times during the day.
5. 5Place the beef on a dry dish. Rub another fourth of the prepared salt mixture into it. Let stand for 1-2 hours, then pour the old brine (that has accumulated) back over the beef. Repeat the rubbing 2-3 times during the day, turning the beef continually.
6. 6Rub half of the remaining saltpetre into the beef dry (without liquid). Allow to stand for 1-2 hours.
7. 7Add the remaining saltpetre and the juice of the remaining 4 limes to the last fourth of the salt mixture. Keep turning and rubbing the beef in this mixture during the day as before.
8. 8In the evening, pour the accumulated stale brine over the beef. Cover it thickly with the remaining 1 pound of salt. Place a heavy weight on top of the beef and leave until ready to boil the next day (Day 4).
9. 9Remove the beef from the brine and rinse off excess salt. Place in a large pot and cover with fresh cold water. Bring to a boil, then reduce heat and simmer gently for 3-4 hours until tender (about 50-60 minutes per pound). Skim any foam that rises to the surface.