Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Dry-cured Derbyshire beef

11 September 2006
Dry-cured Derbyshire beef

Ingredients
(Serves 8-10)
1 bottle red wine
2 star anise
1 sprig of thyme
1 bay leaf
10 peppercorns
4 juniper berries
750g salt
1kg rolled topside

Method
Bring the red wine to the boil with herbs and spices. Sprinkle in salt. Leave to infuse and cool for 24 hours.

Cover the beef with the brine and leave in the fridge for 24-36 hours depending on the diameter of the meat.

Remove from brine and wrap in muslin cloth. Hang in a dry place (preferably a cellar) for 48 hours.

To serve, slice very thinly.

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