Spiced Beef With Stout Prunes Recipes

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VICTORIAN CHRISTMAS SPICED BEEF



Victorian Christmas Spiced Beef image

This is a great Victorian Christmas season dish. The perfect center piece for a cold supper. A round joint of silverside or topside is the best for this kind of dish. The Saltpeter or Quick Cure is a necessary preservative when curing meat and also adds a pleasing red color otherwise the beef will turn out a murky grey.

Provided by Chef Shadows

Categories     Roast Beef

Time P12DT20m

Yield 6-12 serving(s)

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 or 1/4 ounce morton's tender quick

Steps:

  • 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 at least 2 times a day with the sticky liquor that develops.
  • Crush the peppercorns, juniper berries and allspice with a mortar and pestle and mix with the salt and saltpeter. Rub this mixture well into the meat and leave it in the pot for another 9 days in a very cool place.
  • Turn the meat and rub the pickling mixture into the meat 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 suet and put into a large ovenproof pot.
  • Add about 10 fl oz water, cover the pot with a tight fitting lid.
  • Preheat the oven to 275 deg F.
  • Bake the meat slowly allowing 45 min per lb.
  • When the meat is cooked, remove from 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 clean cheese cloth, put a weight on it and leave for at least 24 hrs in a very cold place.
  • Carve the meat into thin slices and serve with good mustard or horseradish and pickled onions.

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