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.
SPICED ROAST BEEF
Matt Tebbutt's roast beef combines spices and meltingly tender meat. It'll be just as good cold, too
Provided by Matt Tebbutt
Categories Main course
Time 2h
Yield Serves 6 with leftovers
Number Of Ingredients 6
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.
Nutrition Facts : Calories 396 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 51 grams protein, Sodium 0.68 milligram of sodium
IRISH SPICED BEEF
The story goes that my Irish ancestors brought this recipe along when they immigrated to the U.S. Start it at least five days ahead to spice and tenderize the meat; the flavors are worth it. -Mary Shenk, Dekalb, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 14 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Fat cheese and mustard), Cholesterol 8g fat (3g saturated fat), Sodium 83mg cholesterol, Carbohydrate 560mg sodium, Fiber 6g carbohydrate (5g sugars, Protein 0 fiber)
DUTCH SPICED BEEF
Make and share this Dutch Spiced Beef recipe from Food.com.
Provided by Tea Jenny
Categories Stew
Time 1h45m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut round steak into serving size pieces; sprinkle with salt and pepper.
- In a large skillet heat butter until hot, but not brown.
- Brown the meat on both sides; set aside.
- Add sliced onion to the skillet and brown lightly; remove from pan.
- Add water to the skillet; return the meat and the onion.
- Add vinegar, prepared mustard, bay leaf, and whole cloves.
- Cover and cook slowly 1 1/2 hours, or until tender, turning every 30 minutes.
- Place the steaks on a serving platter. Remove the bay leaf and cloves and place onions on the platter.
Nutrition Facts : Calories 465.7, Fat 26.2, SaturatedFat 14, Cholesterol 175.1, Sodium 546.4, Carbohydrate 3, Fiber 0.5, Sugar 1.2, Protein 52.2
IRISH SPICED BEEF
A true Irish celebration dish! Served cold and thinly sliced, this is a great buffet favorite in many Irish households during the holiday season. While not difficult to prepare, it does require quite a bit of time and care.
Provided by Susie R.
Categories Roast Beef
Time P7DT6h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix all the flavorings and spices together.
- Place the beef in a large bowl and rub all over with the spice and flavoring mixture.
- Cover and refrigerate.
- Rub in the mixture once or twice a day for a week; turn the beef as you repeat the rubbing in process.
- The spices and flavorings will now be mixed with the juices drawn from the beef.
- Tie up the meat firmly and place in a large pot.
- Rub in a last teaspoon of ground cloves.
- Cover with cold water to which a bottle of Guinness has been added.
- Simmer gently for 6 hours.
- Allow to cool in the cooking liquid.
- When cool, remove from the cooking liquid, place on a serving dish and cover with a weighted plate.
- Refrigerate until serving time.
- Serve cold, thinly sliced.
Nutrition Facts : Calories 733.8, Fat 49, SaturatedFat 19.4, Cholesterol 224.5, Sodium 7268.9, Carbohydrate 3.1, Fiber 0.1, Sugar 2.3, Protein 65.3
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