English Spiced Beef – A Victorian Christmas Delight
Preparation Time: Not specified 🕒
Cooking Time: Not specified 🕒
Total Time: Not specified 🕒
Servings: Not specified, but yields 6 lb of deliciousness 🍽️
Description:
Step into the grandeur of the Victorian Christmas season with this exquisite English Spiced Beef—a true centerpiece for a festive cold supper buffet. The recipe calls for a neat round joint of silverside or topside, ensuring the perfect marriage of flavors and textures in every bite. A delightful combination of spices and a unique pickling process promise a dish that transcends the ordinary, delivering a symphony of tastes that resonate with the holiday spirit.
Ingredients:
- 1 joint of beef (preferably silverside or topside) 🥩
- 3 tablespoons light brown sugar 🍬
- 1 tablespoon black peppercorns 🌶️
- 1 allspice berry 🍂
- 1 teaspoon sea salt 🧂
- 1/4 teaspoon saltpeter 🧪
Nutritional Information (per serving):
- Calories: 53.4
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 7388mg (Note: High sodium content due to the pickling process)
- Carbohydrates: 13.8g
- Fiber: 0g
- Sugar: 13.6g
- Protein: 0g
Aggregated Rating: 5 ⭐ (based on 1 review)
Cooking Instructions:
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Begin by acknowledging the importance of saltpeter, a crucial preservative that not only ensures the meat’s longevity but also imparts a delightful red hue. Without it, the beef may lose its appeal, ending up with a rather uninspiring gray shade.
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Take your joint of beef and generously coat it with the light brown sugar. Place it in a pot with a lid, allowing it to marinate for a tantalizing two days. Keep the pot in a cool place, turning and massaging the meat periodically with the sticky liquor that develops.
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In a flavorful dance of spices, crush the peppercorns, juniper, and allspice with a pestle and mortar. Combine this aromatic mixture with the sea salt and saltpeter, creating a pickling blend that will elevate your beef to extraordinary heights.
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Massage this fragrant mixture thoroughly into the meat and let it rest in the pot for an additional nine days. Turn the meat daily, ensuring that every inch is coated with the pickling magic.
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As the pickling process concludes, carefully remove the beef, gently rubbing off any excess spices clinging to the surface. No need for rinsing; we want to preserve those flavorful nuances.
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Wrap the beautifully pickled meat in cooking foil (the Victorians fancied suet for this purpose) and place it in a generously sized ovenproof pot. Pour in approximately 10 fluid ounces of water, cover the pot with a double layer of foil, and seal it tightly with a lid.
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Preheat your oven to a gentle 275 degrees Fahrenheit, setting the stage for a slow and tantalizing baking process.
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Allow the beef to bake slowly, embracing the patient journey of 45 minutes per pound. Picture the aroma filling your kitchen as the spices and flavors meld into a harmonious symphony.
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Once the meat is perfectly cooked, remove the pot and set it aside to cool completely. This step is crucial for letting the flavors settle and intensify.
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Unwrap the meat, allowing any excess liquid to gracefully drain away. Place it on a board, cover it with foil, add a weight on top, and let it rest for a minimum of 24 hours. This patient wait is the final touch, ensuring a texture that’s nothing short of perfection.
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When the time has come to unveil your masterpiece, carve the beef into thin, elegant slices. The result is a succulent dish that beckons to be adorned with everything from a dollop of good mustard to the zesty burst of pickled kumquats.
In conclusion, this English Spiced Beef recipe is not just a culinary journey but a sensory experience that connects you with the opulence of Victorian Christmas traditions. A dish that combines patience, tradition, and a medley of spices to create a festive masterpiece worthy of the most discerning holiday tables. 🎄🍖
