Wine is essential at any Christmas dinner, but beginning the evening with a signature cocktail is a nice touch, too.
“We are so many fathoms deep in custom and tradition and sentiment over Christmas, only the most determined of Scrooges can actually turn their faces to the wall and ignore the whole thing when the time comes,” Elizabeth David wrote in her food column forin 1959. Lean into the festive spirit and prepare her most celebrated Christmas dish, Spiced Beef, adapted here.
Cover a 5 to 6lb round of beef all over with 3oz light brown sugar and leave in the fridge for two days. Crush 1oz black peppercorns, 1oz juniper berries and ½oz allspice berries with 4oz salt, and rub the meat with this mixture every day for at least 10 days. Rinse off any spices adhering to the beef before cooking, then pat dry. Put in a large casserole dish, and add about ½ pint of water. Cover with three layers of foil, then put on the lid.
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