English Spiced Beef Recipes

Steps:

• Flour meat and brown in hot oil in a Dutch oven or stockpot. Add the water, bouillon, garlic, seasonings, sugar, lemon juice, Worcestershire sauce, and tomato juice. Cover and simmer stew for 2 hours. Add more water or broth if needed. Add vegetables and cook for 30 minutes longer.

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:

• 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:

• 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:

• Working in batches in a food processor, process bacon, onions, leeks, carrots and parsley until finely chopped. Transfer mixture to a large bowl, and set aside. Place flour in a freezer bag or other plastic bag. Season with salt and pepper. Add steak cubes, seal bag, and shake until cubes are well coated.
• Place a flameproof casserole dish over medium heat, and add 2 tablespoons oil. When hot, add beef in batches, turning until well seared on all sides. As beef is browned, transfer to a plate, and set aside.
• If casserole dish is dry, add 1 tablespoon oil. Place over medium heat, and add bacon and vegetable mixture and ground cloves. Sauté until softened, about 10 minutes. Meanwhile, in a medium saucepan, combine wine, beef stock, Worcestershire sauce, star anise and brown sugar. Place over medium-high heat, and bring to a boil. When vegetables have softened, pour liquid over vegetables.
• Return beef to pan, and stir well. Bring to a boil, partly cover, and reduce heat to low. Simmer gently until beef is tender, about 2 hours. Serve hot. If desired, stew may be cooked and then covered and refrigerated for up to 2 days or frozen for a month.

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.

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.