ENGLISH SPICED BEEF

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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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