Traditional Cumbrian Honey-Spiced Beef

Take a large joint of beef brisket (at least 1.5kg).

Rub the meat with a mixture of black pepper, ground allspice, and nutmeg. Let it cure in the fridge for 24 hours.

Once cured, coat the meat generously with honey.

Place in a deep roasting pan with a small amount of liquid and cover tightly with foil.

Slow-cook at 140°C for 4-5 hours until tender and pulling apart.

Allow to rest before carving into thick slices.