Trim the beef. Next rub the beef all over with the sugar and leave it for two days in a bowl in the fridge.
Crush the peppercorns, allspice and juniper berries together in a mortar and pestle. Mix with the cloves, salt and saltpetre. Rub the beef thoroughly with the spices. Cover and store in the fridge for 6-7 days. Turn the beef daily in the mixture.
Place the beef in a deep casserole dish as near to its size as possible. Add 250ml water and cover tightly.
Cook in a very low oven, Gas Mark 1, 140°C (275°F) for five hours. Leave it to cool in the liquid for 2-3 hours and then remove and wrap it in tin foil. Store in the fridge. Serve in thin slices with brown bread and Apricot and Almond Chutney.
Preparing Apricot and Almond Chutney
Mix all the ingredients in a large saucepan. Heat gently, stirring all the time, until the sugar has dissolved. Simmer for about an hour (don't overcook). Spoon into warmed, sterilised jars. Seal immediately. The chutney will improve with keeping.