Add the brown vinegar until all the ingredients are wet.



Now the meat is soaked in the vinegar just so that all of it is wet and covered.



The vinegar and spices micture is then rubbed over the meat covering it completely.



All done.



This is now covered and left in a dark cool place for 7 or so hours.



After this the meat is then "rinsed" in a 50/50 warm water/brown vinegar mixture. Most of the salt and spices are removed.

The bovril is then mixed with a little vinegar.