Spiced Xmas beef

I'm thinking of making this recipe as it's one you can make a few days in advance and have in the fridge as a standby.  In fact, you HAVE to start it two weeks before Xmas.

2.5kg's topside
1 large onion,sliced
2 carrots liced
4 stalks of celery, sliced
600lms beef stock
150mls port or red wine

Marinade

1 tea perppercorns
1 tea mustard seeds
1/2 tea nutmeg
large pinch of powdered cloves
1 tbsp dried rosemary
1 tea thyme
225g darlk brown sugar
225 grams salt
8 bay leaves

Crush seeds in blender, mix with spices and sugar.

Place the beef in a shallow pottery or glass dish and rub the sugar spice mixture into the meat all over.  Cover the dish and set aside in the refrigerator.

After three days mix half the salt with the bay leaves and rub the mixture all over the meat.  Cover the dish and leave in the fridge  for another 24 hours.  then rub in the remaining salt.  Cover and leave in the fridge for 11 days turning every day.

On the 15th day remove the meat from the brine, wipe off all the spices and wipe3 it all over with a damp cloth.

Heat the oven to 140.  Place the meat in a dish, arrange the vegetables around it and pour on the stock and port.  Cover with a lid.  Cook the meat for 4 hours.  Reove it from the over and leave the meat to cool in the liquor.  Remove the meat and place in a dish in the fridge with a weight on top for 24 hours. 

It is now ready to serve cold.