Main Meal Recipes > Spiced Beef

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!


1 joint topside or silverside of beef
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)


- 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.