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  • Makes approx. 2 kg
  • Easy
  • Carb Conscious Dairy free Fat conscious
  • 15 minutes, plus 6 weeks’ hanging time

“This recipe by one of our development chefs Bubele Benya was born out of our curiosity for curing meat using excess beef cuts. It’s very easy and the beef can be cured in your fridge at home. Be sure to slice it thinly as it has the most delicate texture.” – Scott Parker


  • For the brine:
  • 1.5 litres red wine
  • 1½ T glucose
  • 2 T honey
  • 2 star anise
  • 2 t black peppercorns
  • 2 T fine salt
  • 1 T pink salt
  • 2 T dark brown sugar
  • 1 lemon, halved
  • 1 orange, halved
  • 5 juniper berries
  • For the beef:
  • 2.5 kg beef topside

Cooking Instructions

1. Mix all the brine ingredients in a large plastic container.

2. Add the meat and soak in the brine in the fridge for 10 days.

3. Remove the meat from the brine, pat dry and wrap in muslin cloth.

4. Leave to hang for six weeks in the fridge.

5. After six weeks, it’s ready for slicing. Serve with bread, salads or as cold meat.

Find more beef recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom

Scott Parker Recipe by: Scott Parker
View all recipes

Scott Parker is a chef and the culinary innovation manager at Woolworths. He is also the author of End your Carb Confusion with Eric C. Westman, MD, published by Penguin.

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