Eight-day Spiced Beef is a traditional British recipe for a classic preserved beef joint that is marinated for eight days in a mix of spices, sugar, salt and saltpetre over eight days and which, traditionally, is served on December 26th, Boxing Day. The full recipe is presented here and I hope you enjoy this classic British version of: Eight-day Spiced Beef.
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This is an excellent British dish for Boxing Day that should be started eight days before Christmas. The choice of spices is up to you, but choose at least five. The original recipe calls for saltpetre. This is optional but it is used in commercially-cured meats to give them a pink colour.
Stab the beef joint several times with a filleting knife then place in a large china dish and rub the salt all over. Cover and chill in the fridge for 24 hours. Pour off any juices that collect in the dish and then scrape off as much of the salt as you can.
Crush at least five of the spices (personally I use all of them) in a spice grinder or pestle and mortar then mix with the saltpetre and sugar. Sprinkle over the beef and rub in well with your hands. Scatter the herbs over the top, cover and return to the fridge to chill for 7 days. Turn the meat twice a day and baste with any juices that emerge.
To cook, transfer the beef and all its juices to a large stock pan. Cover with cold water and bring to a boil. Reduce to a simmer and cook very gently for two hours. Remove from the tin, allow to cool and carve into thin slices. This can be served hot or used cold as a beef ham.
