Collared Beef is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic leftovers dish of salted beef that's rubbed with herbs and spices, rolled, boiled to cook then pressed to chill and sliced, cold, before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Collared Beef.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
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
COLLARED BEEF.
617. INGREDIENTS.—7 lbs. of the thin end of the flank of beef, 2 oz. of coarse sugar, 6 oz. of salt, 1 oz, of saltpetre, 1 large handful of parsley minced, 1 dessertspoonful of minced sage, a bunch of savoury herbs, 1/2 teaspoonful of pounded allspice; salt and pepper to taste.
Mode.—Choose fine tender beef, but not too fat; lay it in a dish; rub in the sugar, salt, and saltpetre, and let it remain in the pickle for a week or ten days, turning and rubbing it every day. Then bone it, remove all the gristle and the coarse skin of the inside part, and sprinkle it thickly with parsley, herbs, spice, and seasoning in the above proportion, taking care that the former are finely minced, and the latter well pounded. Roll the meat up in a cloth as tightly as possible, in the same shape as shown in the engraving; bind it firmly with broad tape, and boil it gently for 6 hours. Immediately on taking it out of the pot, put it under a good weight, without undoing it, and let it remain until cold. This dish is a very nice addition to the breakfast-table.
Time.—6 hours. Average cost, for this quantity, 4s.
Seasonable at any time.
Note.—During the time the beef is in pickle, it should be kept cool, and regularly rubbed and turned every day.
Modern Redaction
Ingredients:
3kg flank of beef (the thin end)
60g coarse sugar
160g salt
30g sodium or potassium nitrate (saltpetre)
1 generous handful of parsley, minced
1 dessert spoon sage leaves, minced
1 bunch of savoury herbs
1/2 tsp ground allspice
salt and freshly-ground black pepper, to taste
Method:
Place the beef in a non-reactive dish then rub the sugar, salt and saltpetre liberally into the surface. Cover with clingfilm and place in the refrigerator. Every day for 7 days take out the beef, turn it over and rub in the salt mixture.
After this time, bone the beef then remove all traces of fat, gristle and any surface skin. Now rub in the herbs, allspice and black pepper. Place the meat in a double layer of cheesecloth and roll up as tightly as possible, tying with butcher's twine.
Put in a pan of water, ensuring the beef is well covered, then bring to a gentle boil, add a lid and continue boiling for 6 hours (add more water as needed). Take it out of the pan, put it in a clean baking dish, cover with a second dish or tray then place weights on the top.
Leave until cold then unwrap and slice. This makes an excellent addition to any large breakfast spread.
