Horseradish-Crusted Rib Roast

Ingredients:
4 carrots
2 medium onions
24 oz potatoes
8 celery ribs
2 tbsp olive oil
4-5 lb standing rib roast
1 tsp kosher salt
3 sprigs roseary
¾ cup horseradish sauce
1½ tsp worcestershire sauce
¼ tsp pepper

Method:

1. Preheat oven to 250°C. 
2. Peel carrots, onions, potatoes and celery into 1 inch pieces. Combine all vegetables with olive oil until well coated. Transfer to roasting pan.
3. Season roast on all sides, place on rack placed over veges. Put in oven and immediately reduce heat to 160°C. Bake one hour.
4. Meanwhile, remove rosemary leavesfromstems and chop leaves very finely. Combine with horseradish, worcestershire sauce and pepper.  Set aside.
5. Remove roast from oven.  Coat with horseradish mixture. 
6. Bake 1½ to 2 more hours or until internal temperature reaches 63°C (medium rare) to 77°C (well done).  
7. Rest 15 minutes before slicing.

Salt Beef

Ingredients
2.7kg (6lb) Beef Brisket, lean
285g (10oz) Coarse Salt
4 Tbsp Soft Brown Sugar
2 Tbsp Black Peppercorns, coarsely crushed
1 Tbsp Coriander Seeds, coarsely crushed
10 Juniper Berries, crushed
1 tsp Saltpetre
1 Bay Leaf, crushed
½ Tbsp Ground Mace
½ Tbsp Ground Ginger
½ Tbsp Whole Cloves, crushed

Method

1. Place the beef in a ceramic or plastic container (metal would be unsuitable), rub half of the salt well into the beef.
2. Cover the container with clingfilm and refrigerate for 12 hours, turning once.
3. Remove the meat from the container, rinse and dry well with kitchen towels.
4. Mix all of the other together.
5. Rub the mixture into the beef, ensuring its whole area is covered.
6. Place the beef into the cleaned container.
7. Cover with clingfilm and refrigerate for 10 days.
8. Turn the beef every day.
9. After 10 days, remove from the refrigerator, rinse well.
10. Place into a saucepan containing simmering unsalted water.
11. Simmer gently for 3-3½ hours or until tender.
12. If serving hot, add vegetables (onions, carrot, swedes, turnips, etc.) for the final 35-40 minutes of cooking.
13. If serving cold. place the beef into a tight fitting container, cover with a plate (or similar), stand a heavy weight on top.
14. When cold place in the refrigerator overnight.
15. Serve with Horseradish Sauce or Mustard & Horseradish Sauce.