Mostbröckli

Instructions

1. Rub the piece of beef with the curing salt and sugar, then place it in a food bag or airtight jar in the fridge for 2 days, turning it every day.
2. Coarsely crush the juniper berries, peppercorns and garlic cloves, then heat them for 5 minutes in the must with the bay and thyme.
3. Leave the must mixture to cool completely, then add the vinegar.
4. Rinse the meat briefly to remove excess salt, then put it in a container and cover with the flavoured must.
5. Keep in the fridge for 5 to 7 days, turning the meat every day.
6. Drain the piece, pat it dry with kitchen paper, wrap it in a clean cloth and hang it in a cool, airy place for 3 to 4 weeks to dry.
7. Check the firmness by pressing: the meat should stay supple under your thumb, with a deep red colour.
8. Slice very thinly with a ham knife just before serving, with country bread.