When ready to cook the meat, remove it from the bowl and discard the spicy liquid. Put it in a large saucepan and cover it with cold water. Bring to the boil and simmer very gently indeed (you want the bubbles of water to barely break the surface - I use a simmering mat) for two hours. Turn off the heat and, if you plan to eat the meat cold, leave it to cool in the liquid. If you want to eat it hot, add 10 minutes to the cooking time, remove the meat from the liquid and rest for half an hour in a warm place before carving. (See above for serving suggestions). Once cold, the beef will keep in the fridge for several weeks.