English Spiced Beef – Beef Veal Food Recipes

English Spiced Beef – Beef Veal Food Recipes

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    Recipe ingredients and directions:

    6 lb joint of beef (silverside or topside)

    3 oz light brown sugar

    1 oz black peppercorns

    1 oz juniper berries

    1 oz allspice berries

    4 oz sea salt

    1/4 oz saltpeter

    Rub the meat all over with the sugar and put it in a pot with a

    lid for 2 days. Leave it in a cool place, turning and rubbing the

    meat occasionally with the sticky liquor that develops. Crush the

    peppercorns, juniper and allspice with a pestle and mortar and mix

    with the salt and saltpeter. Rub this mixture well into the meat

    and leave it in the pot for a further 9 days. Turn the meat and

    rub the pickling mixture into the flesh daily.

    When the pickling is complete, remove the beef and rub off any

    excess spices adhering to the surface. Do not rinse it. Wrap the

    meat in cooking foil [the Victorians used suet] and put into a

    large ovenproof pot. Add about 10 fl oz water, cover the pot with

    a double layer of foil and fit the lid on tightly. Preheat the oven

    to 275 deg F. Bake the meat slowly allowing 45 min per lb. When

    the meat is cooked, remove the pot and set aside until it is quite

    cold. Unwrap the meat, drain off any excess liquid and place on

    a board. Cover with foil, put a weight on it and leave for at

    least 24 hr. Carve the meat into thin slices and serve with anything

    from good mustard to pickled kumquats.

    Category: Beef Veal Recipes

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    Paul

    Owner of Recipe Flow

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