Spiced Beef Recipes

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.

Steps:

• Mix all the flavorings and spices together.
• Place the beef in a large bowl and rub all over with the spice and flavoring mixture.
• Cover and refrigerate.
• Rub in the mixture once or twice a day for a week; turn the beef as you repeat the rubbing in process.
• The spices and flavorings will now be mixed with the juices drawn from the beef.
• Tie up the meat firmly and place in a large pot.
• Rub in a last teaspoon of ground cloves.
• Cover with cold water to which a bottle of Guinness has been added.
• Simmer gently for 6 hours.
• Allow to cool in the cooking liquid.
• When cool, remove from the cooking liquid, place on a serving dish and cover with a weighted plate.
• Refrigerate until serving time.
• Serve cold, thinly sliced.

Steps:

• Mix all the marinade ingredients together in a strong plastic bag. Put the roast into the bag and seal tightly. Marinate in the refrigerator for 2 days turning the bag at least 2 times a day.
• Remove roast from the marinade, and let sit at room temperature for 1 hour before browning.
• Preheat oven to 275 degrees F.
• Heat oil in a large dutch oven over high heat. Pat the roast dry of excess marinade. Season the roast with salt and pepper, and sear on all sides until golden brown.
• Remove the roast to a dish. Heat the oil in the pan and saute the carrots, onions, garlic, celery, and thyme. Add the red wine and any left over marinade to the vegetables, and bring it to a simmer. Scrape up any bits in the bottom of the pot.
• Place the roast back into the pot. Cover the pot with a heavy lid and bake, half the total cooking time with the lid on, and half without. Allow 20 minutes per pound of meat, or until internal temperature reaches 145 degrees F, about 2 hours.
• Add water to pot if it looks like its drying out too fast. Remove the roast to a platter, and let rest for 15 minutes before carving. Strain the gravy from the pot and put in a sauceboat.

Steps:

• For the sauce: Grate the cucumber over a strainer and squeeze out the water. Transfer the grated cucumber to a medium bowl along with the mint, yogurt, lemon zest, lemon juice, olive oil and salt. Mix to combine, using a rubber spatula. Cover and refrigerate until ready to serve.
• For the kebobs: In a medium bowl, whisk together the yogurt, olive oil, lemon zest, salt, cumin, garam masala and cayenne. Add the cubed sirloin and mix to coat evenly. Cover with plastic wrap and marinate at room temperature for about 20 minutes.
• Preheat a grill or grill pan to medium heat.
• Beginning with the meat, thread one cube of sirloin onto a skewer, followed by a tomato, another piece of meat, a piece of onion, another piece of meat and finishing with a tomato and an onion. Continue like this until all the skewers are assembled. Sprinkle the kebobs on all sides with salt, then place on the preheated grill and cook for three minutes per side for medium doneness. Serve warm with the cucumber-yogurt sauce.

Steps:

• Combine all the spices and ½ tbsp salt together in a pestle and mortar. Give everything a good grind, keeping a little of its coarseness. Rub the oil and then the ground spices all over the beef and massage in well. Cover and chill overnight to marinate.
• Next day, heat oven to 190C/170C fan/gas 5. Weigh your joint and roast for 10 mins per 450g for rare meat and 15 mins per 450g for medium, plus an extra 20 mins. Cover and rest for 20 mins while you finish the salads, then slice and serve. Alternatively, roast the beef in the morning and serve at room temperature for dinner.

Steps:

• Up to 2 days before, crush together the peppercorns and seeds using a pestle and mortar, or in a saucepan with the end of a rolling pin or similar. Brush the beef fillet all over with the mustard, then roll in the peppercorn mix to coat. Cover and chill.
• Two hours before you are ready to start cooking, take the beef out of the fridge to come to room temperature.
• Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan big enough to hold the beef, and brown the beef all over, seasoning with salt. In a roasting tin, use the onions as a bed to sit the beef on - pat on any spices that have fallen off. Roast for 20 mins for rare, 25 mins for medium, and 35 mins for well-done beef.
• Lift the beef from the tin and rest on a platter, covered with foil to keep it hot, for about 30 mins. Set the tin with the onions and roasting juices over the hob and stir in the oil, cornflour and crumbled stock cubes. Mix in the jelly, then gradually stir in the wine and 400ml boiling water, scraping up any stuck bits from the bottom. Simmer for 15 mins until reduced a little. Season, then sieve into a clean pan to keep warm, discarding the onions. Slice the beef, scatter over the thyme, if you like, and serve with the gravy.

Steps:

• Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
• Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.

Steps:

• In a large bowl mix the beef, onion, egg, chickpea flour, chiles, garlic, ginger, lime juice, cayenne, coriander, mint, cinnamon, sage, dill, and salt. Divide into fourteen equal parts and shape into 1-inch [2.5-centimeter] disks.
• Heat about 2 tablespoons of the oil in a large cast-iron or nonstick skillet over medium-high heat. Fry the kebabs in batches, adding more oil as needed, until golden brown, 3 to 4 minutes per side. Drain on paper towels. Transfer the kebabs to a serving plate, garnish with the cilantro, and serve with the pickled red onions.
• Put the onions and cilantro in a clean 1 pint [480 milliliters] canning jar with a tight-fitting lid. In a small, dry cast-iron or stainless-steel skillet, toast the coriander seeds over medium-high heat, until fragrant, swirling the seeds occasionally so they toast evenly, 30 to 45 seconds. Toss the seeds into the jar with the onions. Add the vinegar, sugar, and salt. Seal the jar and shake a few times. Refrigerate for at least 2 hours before serving. Store in the refrigerator for up to 3 days. Makes 1 cup (220 grams).

Steps:

• Wash meat, cut into thick slices or into 4-6 chunks.
• Prick meat with a fork on all sides.
• Using a mortar and pestle, grind the cinnamon stick, cloves, chili flakes, and dried red chilies, and pepper corns and put into a bowl.
• To that bowl add cinnamon powder and turmeric, ginger-garlic paste.
• Then grind the green chillies in mortar and pestle or chop very finely and add it to the bowl.
• Add the vinegar, sugar and salt to the bowl and stir well.
• Dredge the meat in the spice mixture and let it sit for two hours.
• Preheat oven to 350°F.
• In an electric frying pan, heat oil and saute onions till tender.
• Add meat with spices and brown for about 7-8 minutes turning once.
• Put half of the meat, spices and onion in a roasting pan.
• Put one cup of tomatoes in over it.
• Layer the rest of the meat on top.
• Add the remaining tomatoes and 2 cups of water.
• Bake for 1 1/2 hrs to 2 hrs or until roast is very tender, stirring and turning meat a couple of times during the baking process.

Steps:

• Preheat the oven to 350°F.
• Put the oil in a medium saucepan over medium heat. Add the onion and cook until it starts to be translucent.
• Add the ground beef, cumin, coriander and pepper. Stir, and cook until the beef is cooked.
• Remove the pan from the heat, and put the beef in an 2-quart casserole dish, keeping a few tablespoons of the beef liquid in the pan.
• Turn the heat to medium-high and add the spinach and garlic and cook, stirring often. until it the spinach has wilted.
• Remove from the heat and stir in the chickpeas, Keeping as much of the liquid as you can in the pan, add this to the casserole dish with the meat, patting it in a layer.
• Put the tomatoes in the pan and cook over medium-high heat until the tomatoes start to break down, around 3 - 4 minutes. Spread the tomatoes on top of the spinach layer in the casserole dish.
• Put the dish in the center of the oven and bake until it's bubbly, about 30 minutes.

Steps:

• Preheat oven to 350 degrees (175 C).
• In Dutch oven over medium-high heat, melt butter or margarine. Cook beef in two batches until browned, stirring often. Remove beef from Dutch oven and set aside. Stir in flour.
• Add broth, beer, onion, garlic, brown sugar, thyme and bay leaf. Heat to boil. Return beef to dish. Cover and bake at 350 degree F(175 C) for 1 1/2 hours.
• Add mixed vegetables. Cover and bake for 1 hour, or until beef is done. Remove bay leaf and serve.

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.

Steps:

• Blitz the ginger and garlic to a paste in a small food processor. Put the beef in a large bowl and add the ginger-garlic paste, the allspice, cloves, 2 tsp black pepper and 2 tsp salt. Mix to coat the beef, then cover and leave to marinate for 30 mins. Will keep chilled for up to a day.
• Heat the oil in a large ovenproof pan over a medium heat and cook the onion for 8 mins until soft and translucent. Tip the beef and any leftover marinade into the pan and sizzle for 10 mins until the beef starts to caramelise in places.
• Add the cardamom pods, cinnamon sticks, thyme, all- purpose seasoning and stock. Bring to a simmer, then cover and reduce the heat to low. Cook for 1 hr, then remove the lid and cook for another 30 mins. The beef should be tender but still holding together. Heat the oven to 180C/160C fan/gas 4. Leave to cool completely, then seal in an airtight container and freeze for up to two months.
• Tip the rice into the beef mixture with just enough water to cover it by about 1cm. Stir, then dot the butter over the top. Cover and bake in the oven for 30 mins. Fluff the rice up with a fork and serve with Ghanaian gravy (see 'Goes well with').

Steps:

• Place beef in a 15x10x1-in. baking pan; rub with brown sugar. Refrigerate, covered, 24 hours., In a small bowl, mix salt, chopped onion, bay leaves and seasonings; rub over beef. Refrigerate, covered, 3 days, turning and rubbing salt mixture into beef once each day., Preheat oven to 325°. Remove and discard salt mixture. Place beef, onions, carrots, celery and stout in a roasting pan. Add water to come halfway up the brisket. Roast, covered, 4-4-1/2 hours or until meat is tender. Cool meat in cooking juices for 1 hour., Remove beef; discard vegetables and cooking juices. Transfer beef to a 13x9-in. baking dish. Refrigerate, covered, overnight., Cut diagonally across the grain into thin slices. Serve with rye bread, cheese and mustard.

Steps:

• Preheat the oven to 475 degrees F for at least 20 minutes. Dust a large baking sheet with fine cornmeal.
• Cut the pizza dough into 4 equal pieces. Stretch or roll each piece out on a lightly floured work surface into a 6- to 8-inch round or oval. Arrange the dough rounds on the prepared baking sheet and drizzle them with oil. Bake in the preheated oven until puffed and browned in spots, 10 to 12 minutes.
• Meanwhile, in a large skillet, heat the oil over medium-high heat until shimmering. Add the beef and a generous pinch each of salt and pepper. Cook, breaking up the meat with a wooden spoon, until the fat starts to render, about 3 minutes. Add the shallot and garlic and cook, stirring occasionally, until the beef is cooked through, about 5 minutes; spoon off any excess fat.
• Add the tomato paste, cinnamon, coriander and cumin. Cook, stirring, until fragrant, about 1 minute. Stir in the broth and simmer until the beef is coated in a light sauce, about 1 minute. Remove from the heat and season with salt and pepper.
• Spoon the spiced beef onto the flatbreads and drizzle with yogurt. Top the flatbreads with parsley, lemon zest and lemon juice. Serve immediately, passing crushed red pepper at the table if you like.

Steps:

• For marinade, combine the onion, vinegar, broth, brown sugar, bay leaf and seasonings in a small saucepan. Cook and stir over medium heat until sugar is dissolved. Cool to room temperature., Pierce roast several times with a meat fork; place in a large resealable plastic bag. Add cooled marinade. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Place meat and marinade in an ungreased 11x7-in. baking dish. Bake, uncovered, at 325° for 1-1/2 hours. Stir in dried fruit and raisins. Bake 45-55 minutes longer or until meat and fruit are tender. Discard bay leaf. Remove roast to a platter; let stand for 10 minutes before slicing. , For gravy, combine cornstarch and water until smooth. Pour pan juices into a saucepan; gradually stir in cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.

Steps:

• Pat the beef dry using kitchen paper. Heat 1 tbsp oil in a large flameproof casserole, and fry the beef in batches over a high heat until browned on all sides. Transfer the browned batches to a bowl using a slotted spoon as you continue frying the remainder.
• When all the meat is browned, heat another 1 tbsp oil in the casserole, and fry the onion for 12 mins until soft and pale golden. Stir in the allspice, cloves, cinnamon stick, juniper berries, and a generous grating of nutmeg.
• Pour in the stout and cook over a medium heat until it has reduced by half. Stir in the stock, carrots, sugar, bay leaves and some seasoning. Return the browned meat to the pan, and bring the mixture the boil. When it's boiling, immediately reduce the heat to low and cover. Cook for 1 hr 30 mins, stirring and checking the seasoning every so often. In the last 20 mins of cooking time, stir in the prunes (if you do this any sooner, the prunes will fall apart).
• Meanwhile, peel the baby onions and fry these in a small frying pan in the remaining oil over a medium-low heat until golden on the outside and soft in the middle (you may need to add a little stock or water to the pan to help them soften, if they're slightly bigger). The baby onions should be tender, but not falling apart. Stir these into the braise, check the seasoning again, and scatter over the chopped parsley before serving.