Main Meal Recipes > Spiced Beef
Starter - Crunchy Camembert
Main Course - Spiced Beef
Dessert - Strawberry Meringue Flan
12 cloves
2 medium onions peeled and sliced
2 medium carrots peeled and sliced
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 tablespoon black peppercorns
1 teaspoon salt
2oz soft brown sugar
2 bay leaves
1/4 pint wine vinegar
1/2 pint water
1/2oz lard
(see measure conversions for more information)
- Put the onions, carrots, allspice, nutmeg, peppercorns, salt, sugar, bay leaves, vinegar and water into a saucepan.
- Bring to the boil, and then pour over the beef.
- Cover with cling film and refrigerate for 48 hours, turning the beef in the marinade every 12 hours.
- Drain the meat, reserving the marinade.
- Heat the lard in a flameproof casserole dish, then add the beef and brown it quickly on all sides.
- Pour in the marinade.
- Cover and cook in a moderate oven at 180 degrees C. for 2 hours, basting with the marinade occasionally.
- Remove from the oven and leave the beef to cool in the marinade.
- Serve.
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Comment Script
This recipe is part of the Father's Day 2007 Recipes Menu
Starter - Crunchy Camembert
Main Course - Spiced Beef
Dessert - Strawberry Meringue Flan
How to make spiced beef:
This dish is a bit fiddly but the end result will more than justify the lengthy preparation time and Dad is worth it!
Ingredients
1 joint topside or silverside of beef12 cloves
2 medium onions peeled and sliced
2 medium carrots peeled and sliced
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 tablespoon black peppercorns
1 teaspoon salt
2oz soft brown sugar
2 bay leaves
1/4 pint wine vinegar
1/2 pint water
1/2oz lard
(see measure conversions for more information)
Method
- Stud the beef it with the cloves and place in a deep dish.- Put the onions, carrots, allspice, nutmeg, peppercorns, salt, sugar, bay leaves, vinegar and water into a saucepan.
- Bring to the boil, and then pour over the beef.
- Cover with cling film and refrigerate for 48 hours, turning the beef in the marinade every 12 hours.
- Drain the meat, reserving the marinade.
- Heat the lard in a flameproof casserole dish, then add the beef and brown it quickly on all sides.
- Pour in the marinade.
- Cover and cook in a moderate oven at 180 degrees C. for 2 hours, basting with the marinade occasionally.
- Remove from the oven and leave the beef to cool in the marinade.
- Serve.
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:
- Main Meal 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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