Cold, Spiced, Beef is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of salted and spiced beef that's boiled, pressed and served cold. The full recipe is presented here and I hope you enjoy this classic British version of: Cold, Spiced, Beef.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
SPICED BEEF (to Serve Cold).
665. INGREDIENTS.—14 lbs. of the thick flank or rump of beef, 1/2 lb. of coarse sugar, 1 oz. of saltpetre, 1/4 lb. of pounded allspice, 1 lb. of common salt.
Mode.—Rub the sugar well into the beef, and let it lay for 12 hours; then rub the saltpetre and allspice, both of which should be pounded, over the meat, and let it remain for another 12 hours; then rub in the salt. Turn daily in the liquor for a fortnight, soak it for a few hours in water, dry with a cloth, cover with a coarse paste, put a little water at the bottom of the pan, and bake in a moderate oven for 4 hours. If it is not covered with a paste, be careful to put the beef into a deep vessel, and cover with a plate, or it will be too crisp. During the time the meat is in the oven it should be turned once or twice.
Time.—4 hours. Average cost, 7d. per lb.
Seasonable at any time.
Modern Redaction
Ingredients:
6kg thick flank or rump of beef
225g coarse sugar
30g saltpetre
115g ground allspice
450g salt
Method:
Rub the sugar all over the beef, place in a dish, cover with clingfilm and refrigerate for 12 hours. After this time combine the saltpetre, allspice and salt and rub into the beef.
Place in a non-reactive dish, cover with clingfilm and refrigerate. Turn the beef daily for 14 days, rubbing in the salt mix each day for this time.
When brined, remove the beef from the refrigerator and soak in a large bowl of water for 3 hours. Dry thoroughly with a cloth then coat the beef in a flour and water paste. Place in a baking dish then transfer to an oven pre-heated to 170°C. Bake for 4 hours, or until the beef is done through (turn the meat once or twice during cooking).
Allow the meat to cool then remove the crust before slicing and serving.
