Spiced Beef
Spiced Beef


> From: "Carlton Salgado" >
> Subject: Spiced beef
> I need to know how to prepare this dish but I have never seen or heard
of
> it. Can you help with a recipe? Thanks

Here are two similar versions. The first is a (secret) one used for
decades by a small butcher shop in the town where I used to live. It was
so good that people literally lined up to place their orders in September
for delivery at Christmas time. Sliced very thin and served on warm party
rolls (such as Pepperidge Farm), it is delicious as a party food.

The second recipe, the source of which I do not recall, is really a
modified version of the first, adapted more to home kitchens. The result
is very similar to the original. Hope you enjoy one of them.

Ron

Spiced Beef

eye or round or other lean beef
saltpeter
salt
black molasses
ground cinnamon
ground allspice
ground cloves
ground nutmeg
water

Rub meat with saltpeter. Rub thoroughly with salt. Use black molasses to
dissolve 2 parts cinnamon, 2 parts allspice, 2 parts cloves, and 1 part
nutmeg. Rub meat thoroughly with spices. Use 40% brine to cover. Place in
earthenware container. Keep in refrigerator for 4-6 weeks; turn at least 3
times. To cook: Cover with brine solution or plain water; simmer slowly
for 25 minutes per pound. Allow to cool in liquid. Slice very thin.



Spiced Beef

4 lbs. boned top or bottom round beef 2 tsp ground ginger
1 tsp saltpeter (or curing salt) 1 tsp ground nutmeg
1 cup salt 1 tsp minced fresh thyme
1/2 cup packed brown sugar 2 tsp ground mace
4 cups water, or more as needed 3 tsp ground allspice
1 Tbsp ground black pepper 3 tsp ground cloves
1 Tbsp crushed juniper berries 2 bay leaves, crushed

In a large pot or Dutch oven combine the beef, saltpeter or curing salt,
salt, and brown sugar and add enough water to cover the meat. Bring to a
boil over medium heat and boil for 10 minutes, then remove from heat and
let cool slowly. Place the beef and liquid in a large glass or earthenware
bowl, cover, and refrigerate for 1 week, turning the beef each day. In a
small bowl stir together the pepper, juniper berries, ginger, nutmeg,
thyme, mace, allspice, cloves, and bay leaves until well blended. Drain
the beef and rub it with the spice mixture. Return the beef to the
refrigerator for 3 to 4 days; turn and rub the beef with the spice daily.
The day of serving, place the beef and enough water to cover in a large
pot over medium heat. Bring to a boil, skimming off any foam that rises to
the surface. Reduce the heat to medium low and simmer for 2 1/2 to 3
hours, or until the beef is very tender. Remove from heat and allow the
beef to cool in its liquid. To serve, slice thinly or for cold beef
refrigerate until chilled and then slice thinly. Spiced beef will keep for
at least 1 week and it also freezes well.



--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/