In a spice grinder, grind together the peppercorns, juniper berries, allspice, grated nutmeg, and cloves.
Combine the ground spice mix with the salt and pepper; mix until well incorporated.
Rub the mixture into the meat, on all sides, and place in a covered glass container.
Place the container into the refrigerator for one week, turning the meat daily to ensure it remains well coated on all sides.
After one week, remove the meat from the refrigerator and let it come to room temperature.
In a Dutch oven, heat the vegetable oil and cook the onions and carrots for five minutes.
Place the room temperature meat on top of the cooked vegetables and cover with cold water.
Bring the water to a boil and then reduce to a simmer; cover and let cook for three hours.
After three hours, add the beer and let the liquid return to a simmer; cover and let the meat cook for one more hour.
Turn off the heat and let the meat cool to room temperature in the cooking liquid.
Remove the room temperature meat from the liquid and refrigerate overnight.
The meat is ready to be sliced cold and served.
ENJOY your hard work!