Victorian Christmas Spiced Beef Recipes
ENGLISH SPICED BEEF
This was one of the great Victorian Christmas season dishes; the perfect centre piece for a cold supper buffet. A neat round joint of silverside or topside is the best for this kind of dish.
Provided by Amanda2
Categories Meat
Yield 6 lb
Number Of Ingredients 7
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.
Nutrition Facts : Calories 53.4, Sodium 7388, Carbohydrate 13.8, Sugar 13.6
VICTORIAN CHRISTMAS SPICED BEEF
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
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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