Best English Spiced Beef Recipes

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ENGLISH STYLE SPICED BEEF STEW



English Style Spiced Beef Stew image

This is probably the best beef stew I've ever made. My recommendation would be to double or even triple it, this wasn't nearly enough! The broth is rich, yet not too thick. I did throw in the vegetables at the same time as the meat. It was delicious! Source: About.com

Provided by Barenakedchef

Categories     Meat

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb stewing beef, cut in 1-inch cubes
flour
2 1/2 cups boiling water
2 beef bouillon cubes
1 small garlic clove
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 dash allspice
1 teaspoon sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
1/4 cup tomato juice
1 cup chopped onion
1/2 cup sliced carrot
1 cup cubed potato
1/2 cup diced celery

Steps:

  • Flour meat and brown in hot oil in a Dutch oven or stockpot. Add the water, bouillon, garlic, seasonings, sugar, lemon juice, Worcestershire sauce, and tomato juice. Cover and simmer stew for 2 hours. Add more water or broth if needed. Add vegetables and cook for 30 minutes longer.

ENGLISH SPICED BEEF



English Spiced Beef image

This was one of the great Victorian Christmas season dishes; the perfect centre piece for a cold supper buffet. A neat round joint of silverside or topside is the best for this kind of dish.

Provided by Amanda2

Categories     Meat

Yield 6 lb

Number Of Ingredients 7

6 lbs joint of beef
3 ounces light brown sugar
1 ounce black peppercorns
1 ounce juniper berries
1 ounce allspice berry
4 ounces sea salt
1/4 ounce saltpeter

Steps:

  • Saltpeter is a necessary preservative when curing meat and also adds a pleasing red color otherwise the beef will turn out a murky grey.
  • 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.

Nutrition Facts : Calories 53.4, Sodium 7388, Carbohydrate 13.8, Sugar 13.6

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