Christmas Recipes > Traditional Spiced Beef
N.B. Saltpetre is not now readily available because of health worries and other issues.
1/4 pint malt vinegar
1 onion
3 small carrots
1 turnip
1 tablespoon saltpetre
4 level tablespoons soft brown sugar
1 teaspoon white pepper
4 cups salt
1/2 teaspoon mixed spice
(see measure conversions for more information)
- Put the beef into the salt mixture making sure the meat is well covered.
- Put into the fridge and turn the beef in the salt mixture once a day for 7 days always ensuring that the salt mix covers the meat.
- At the end of the 7 days rinse the beef in cold water.
- Set it to cook in a large saucepan with enough water to cover the meat, adding the peeled, chopped vegetables.
- Cook for about 5 hours on a very low heat.
- When cooked, remove any bone in the meat and tie the meat to keep it in shape.
- Place between two plates and put a weight on top.
- Put in fridge overnight.
- Serve cold.
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Comment Script
How to make traditional spiced beef:
Spiced beef can be used as a Christmas buffet dish along with cold turkey, ham, cheeses, pickles etc. It is especially delicious with pickled red cabbage.N.B. Saltpetre is not now readily available because of health worries and other issues.
Ingredients
medium size brisket of beef1/4 pint malt vinegar
1 onion
3 small carrots
1 turnip
1 tablespoon saltpetre
4 level tablespoons soft brown sugar
1 teaspoon white pepper
4 cups salt
1/2 teaspoon mixed spice
(see measure conversions for more information)
Method
- Put the salt and all the other ingredients (except the beef and vegetables) into a large bowl and mix well.- Put the beef into the salt mixture making sure the meat is well covered.
- Put into the fridge and turn the beef in the salt mixture once a day for 7 days always ensuring that the salt mix covers the meat.
- At the end of the 7 days rinse the beef in cold water.
- Set it to cook in a large saucepan with enough water to cover the meat, adding the peeled, chopped vegetables.
- Cook for about 5 hours on a very low heat.
- When cooked, remove any bone in the meat and tie the meat to keep it in shape.
- Place between two plates and put a weight on top.
- Put in fridge overnight.
- Serve cold.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Christmas Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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Have recently found out that www.naturalcasingco.co.uk also sell saltpetre.