• Grind together all the spices until a rough mix is formed, it doesn't have to be a powder, than add the salt and saltpetre (if using), mixing well.
• Pop the spices into a large Tupperware container (not metal).
• Place the beef in the container.
• Rub the mixture into the beef, ensuring its whole area is covered. This feels so therapeutic to do, although it takes ages to clean you hands afterwards! Don't be afraid to massage the mix deep in to the beef, after all, as well as salting it, you want it to infuse with the deep flavours of the spices.
• Refrigerate for 7 days, turning over once a a day and re-applying any of the spice mixture that has sunk to the bottom of the container.
• After 7 days, remove from the refrigerator and rinse well.

Saucepan on the hob method

• Place into a large saucepan containing simmering unsalted water, an peeled, whole onion, a carrot and a couple of sticks of celery.
• Simmer gently for 2-3 hours or until tender (and depending on size).

Slow Cooker method

• Place into your slow cooker, along with a peeled, whole onion, a carrot and a couple of sticks of celery. Cover with water and turn your slow cooker to medium.
• Simmer gently for 6-8 hours or until tender (and depending on size).
• Serve hot with boiled cabbage and wintery vegetables or turn into corned beef hash by mixing with some fried onions and diced potatoes. Just to reiterate: there is no corn in Corned Beef. The term is derived from an old American reference to large grains of salt as 'corn', hence salted beef have 'corns' of salt embedded in it.
• This would also be delicious served cold in sandwiches or part of a ploughmans lunch perhaps or eaten, caveman or cavewoman style, by ripping off great big hunks and dipping into mustard...