I just started sneezing and coughing like crazy. Nothing to do with Coronavirus though, it has more to do with the pepper and spice mix that I just ground up with the mortar and pestle and then put in 3 litres of boiling water. The bloody stuff is damn near toxic.
When it cools down I will pop in a great lump of beef that in 4 days time will become a spicy corned beef.
When I do this I tend to use a liberal hand with whatever we have available but I can't help wondering if I didn't exaggerate this time.
Corned beef is unknown in Italy so if I want some I have to make it myself. Commercial corned beef probably uses little or no spices but if you prepare it yourself it is easy enough and much nicer.
When you start with a premium piece of beef from Piemonte tthe result is bound to be good. Absolutely delicious and so tender that you could cut it with the edge of the fork.
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