Spiced Beef to Keep in the Bottom of the Fridge for Unexpected Guests | Community Recipes | Nigella's Recipes (2024)

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Introduction Ingredients Method Try This Tip Asked and Answered Tell us what you think What 2 Others have said Other recipes you might like Join in References

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Introduction

Spiced Beef Spiced Beef was a favourite of English tables, especially at Christmas time. This was a favourite of Elizabeth David and also a favourite of Mr Ducat, the Master butcher at Harrods at that time. Must be made from well-hung, top quality beef which we are blessed to have.

Spiced Beef Spiced Beef was a favourite of English tables, especially at Christmas time. This was a favourite of Elizabeth David and also a favourite of Mr Ducat, the Master butcher at Harrods at that time. Must be made from well-hung, top quality beef which we are blessed to have.

Ingredients

Serves: 8-10

MetricCups

  • 3 kilograms beef (best joint of silverside, cut and tied for salting)
  • spiced salt
  • 90 grams dark brown sugar
  • 1 teaspoon saltpeter (heaped)
  • 125 grams sea salt
  • 30 grams black peppercorns
  • 30 grams allspice berries
  • 30 grams juniper berries
  • 6⅗ pounds beef (best joint of silverside, cut and tied for salting)
  • spiced salt
  • 3⅙ ounces dark brown sugar
  • 1 teaspoon saltpeter (heaped)
  • 4⅖ ounces sea salt
  • 1 ounces black peppercorns
  • 1 ounces allspice berries
  • 1 ounces juniper berries

Method

Spiced Beef to Keep in the Bottom of the Fridge for Unexpected Guests is a community recipe submitted by WineGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Rub the beef all over with the sugar. Leave it for two days in a cool place (larder or bottom of fridge) in a deep straight sided pot, turning it over once or twice.
  • Crush the remaining ingredients together and rub this mixture into the beef. Return it to its pot and leave for a further 9 days turning it over everyday and rubbing the salty mixture into it (the salt will become very moist as time goes on with the juices from the meat, but go on rubbing it in just the same).
  • To cook the beef Dab off all the bits of spice or rinse it very quickly under the tap. Place it in a close fitting pot with 250-300 mls. (8-10 ozs) water. Put a layer of shredded suet over the top of the meat (this helps to keep in the moisture during cooking). Cover the pot tightly with two layers of foil, jammed in place with the lid so that no steam can escape.
  • Bake in the oven at mark 1, 140 ºC (275ºF) for 1 ½ hrs per kilo / 45mins per lb. If you are spicing a small joint allow 1 ¾ hrs kilo which is 50 mins per lb. Take out of the oven and leave undisturbed to cool down for 3 hours.
  • Take off the lid and foil , drain the meat and place it on a board. Cover with greaseproof and put 1 ½ kilo (3lb) weight on top. Leave for 24hrs at least before carving into thin slices.
  • The best accompanying dishes are avocado and potato salad and horseradish sauce. Wrap the beef up in greaseproof paper in between servings –it will keep in the fridge-useful for Christmas or any other family holiday -am just preparing mine for Easter as all the family coming to eat.
  • Rub the beef all over with the sugar. Leave it for two days in a cool place (larder or bottom of fridge) in a deep straight sided pot, turning it over once or twice.
  • Crush the remaining ingredients together and rub this mixture into the beef. Return it to its pot and leave for a further 9 days turning it over everyday and rubbing the salty mixture into it (the salt will become very moist as time goes on with the juices from the meat, but go on rubbing it in just the same).
  • To cook the beef Dab off all the bits of spice or rinse it very quickly under the tap. Place it in a close fitting pot with 250-300 mls. (8-10 ozs) water. Put a layer of shredded suet over the top of the meat (this helps to keep in the moisture during cooking). Cover the pot tightly with two layers of foil, jammed in place with the lid so that no steam can escape.
  • Bake in the oven at mark 1, 140 ºC (275ºF) for 1 ½ hrs per kilo / 45mins per lb. If you are spicing a small joint allow 1 ¾ hrs kilo which is 50 mins per lb. Take out of the oven and leave undisturbed to cool down for 3 hours.
  • Take off the lid and foil , drain the meat and place it on a board. Cover with greaseproof and put 1 ½ kilo (3lb) weight on top. Leave for 24hrs at least before carving into thin slices.
  • The best accompanying dishes are avocado and potato salad and horseradish sauce. Wrap the beef up in greaseproof paper in between servings –it will keep in the fridge-useful for Christmas or any other family holiday -am just preparing mine for Easter as all the family coming to eat.

    • Try This Tip

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    Asked and Answered

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    Tell us what you think

    What 2 Others have said

    • Very similar to my great grandmother’s recipe for spiced beef which my parents also made every Christmas. Except our family recipe calls for the beef to be baked in a bottle of port!! Mine has been marinating for three weeks and is ready for the oven tomorrow. So fingers crossed.

      Posted by Aliki1 on 15th December 2022

    • I've been looking for UK equivalent to NZ corned beef -served with mustard sauce from Edmond's book and carrots and cabbage and mash. I think the Irish serve it for St Patrick's Day but in NZ you can buy corned silverside - described as an economical cut - and we ate it regularly. In UK it seems to be unavailable (the corned silverside) and you have to start from scratch. But it really is delicious. This recipe looks close - would love to see your recommendation on how to cook the NZ version.

      Posted by oldtrout on 30th November 2022

    Show more comments

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