Spiced Beef by Martin Dwyer

Spiced Beef by Martin Dwyer

This is the traditional dry spiced beef, usually reserved for Christmas but also excellent for summer salads.  Unfortunately it has become very difficult to get saltpetre.  Check with your pharmacist – they may be able to source it for you. 

Serves 24 | 2 weeks 

Ingredients

  • 6 lb. piece of Beef from the leg (off the bone)
  • 3 oz. dark brown sugar,1/2oz. Saltpetre
  • 4 oz. Salt,1 oz. Black Peppercorns
  • 1/2 oz. Allspice Berries,1 oz. Juniper Berries

Method

Cut the meat into 3 X 2lb. joints.

Put all the other ingredients into a food processor and crush together roughly.

Rub the spices into the meat well, put into a non metal bowl and cover.

Leave this in a cool place for 2 weeks, turning the meat in the marinade every few days.( It will produce a lot of its own liquour)

To cook ; Rub off any spices and put the pieces in a roasting tin. Cover half way up with water,and cover with two thicknesses of greaseproof paper. Then seal the tin with a covering of tinfoil.(Make sure the spices are not touching the tinfoil as they will eat through it)

Bake this in a low oven (Gas 1  140C. 275F.) for 4 hours. 

Take out of the oven and drain off the liquid.

Wrap each piece individually in greaseproof and leave to cool and set thoroughly before carving.

Serve cold , sliced extremely thinly, and serve with salad and chutney.

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