Help !Spiced Beef Recipe

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ka2carr

Help !Spiced Beef Recipe

I've loaned my original copy of the Christmas book to a collegue and my new soft back does not hve the recipe for this. Can any one help me?

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Lynn from Wigan

Spiced Beef

This is from the original Christmas book. You need 3kg brisket of beef on the bone, 175g salt, 225g soft brown sugar, 25g saltpetre, 155 white pepper, 15g ground allspice, 1 teaspoon mace, 1 teaspoon ground cloves, 1 teaspoon freshly grated nutmeg. Put beef in a bowl and rub salt all over, leave in the fridge for 24 hours. Remove meat, drain off liquid. Combine all other ingredients, rub over beef, cover with foil and leave in fridge for 12 days, turning joint once or twice a day. Place meat and juices in deep pan, cover with water and boil gently for 3 1/2 hours. Leave in liquid for a further hour. Then remove bone and press joint between 2 plates with a weight on top or press into a 15cm cake tin with a plate and weight on top. When cold, serve thinly sliced.

Hope this helps and enjoy !!

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no saltpetre

I had planned to make this from Delia's original Xmas book but saltpetre is no longer available. My butcher suggests using some of his curing brine but will the beef still keep for 10 days in the fridge? Has anyone tried using other curing ingredients or found similar successful recipes?

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Gerry

omitting salt petre

I did Eliza Acton's recipe years ago and just left it out. Hugh F-W leaves it out of his spiced beef recipe.

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Biggles !

I don't use saltpetre

I've not cured beef yet but have done a few hams and leave the saltpetre out. The hams have lasted 3 weeks in the fridge with no problem.

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Sue Winson

Salt petre

although no longer available some years ago my butcher gave me some which i still have? how long can it be kept for, I always make the spiced beef at this time of year and love it and so far the salt petre has been fine.

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ka2carr

Salt petre

I used saltpetre last Christmas that was prob 20years old ! Just about to order some more - google sausage making

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Queen of Puds

salt petre & spiced beef.

I made it without. Kept fine, like a ham does - as others have said.

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Welshcookie

Salt petre

Salt Petre is more about the colour of the finished article than anything else. It can safely be omitted.
The reason it is difficult to get hold of is that it can be used in making explosives, I believe.

 
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