Spiced Beef

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 270 min Total: 270 min
Yield: 12.0 lbs
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (16)

For spicing the beef

a large teaspoonful of freshly-pounded mace ↝ Spices, mace, ground [Spices and Herbs]
of ground black pepper, twice as much of cloves ↝ Spices, pepper, black [Spices and Herbs]
twice as much of cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
one small nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a quarter of a teaspoonful of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
seven ounces of brown sugar ↝ Sugars, brown [Sweets]
two or three ounces of juniper-berries ↝ Berries, NFS [Blueberries and other berries]

For curing the beef

half a pound of fine salt

For stewing the beef

a pint and a half of good beef broth ↝ Soup, beef broth, cubed, dry [Soups, Sauces, and Gravies]
one small onion ↝ Onions, raw [Vegetables and Vegetable Products]
a moderate-sized faggot of thyme and parsley ↝ Thyme, fresh [Spices and Herbs]
two large, or four small carrots ↝ Carrots, raw [Vegetables and Vegetable Products]

Main ingredient

twelve pounds of the round, rump, or thick flank of beef ↝ Beef, ground, raw [Ground beef]

Optional additions to gravy

celery ↝ Celery, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]

Optional addition for appearance

three-quarters of an ounce of saltpetre

Instructions (14)

Mix mace, black pepper, cloves, nutmeg, and cayenne in the finest powder.
Mix the spices well with seven ounces of brown sugar.
Rub the beef with the spice and sugar mixture and let it lie for three days.
Add half a pound of fine salt to the beef.
Rub and turn the beef once every twenty-four hours for twelve days.
Wash the beef, but do not soak it.
Skewer or bind the beef into good form.
Put the beef into a stewpan or saucepan nearly of its size.
Pour in a pint and a half of good beef broth.
When it begins to boil, take off the scum.
Throw in one small onion, a moderate-sized faggot of thyme and parsley, and two large, or four small carrots.
Let it simmer quite softly for four hours and a half.
If not wanted to serve hot, leave it in its own liquor until it is nearly cold.
Do not leave meat to cool in the stewpan or saucepan; lift it into a pan of its own depth, and pour the liquor upon it.

Original Text

SPICED BEEF.

(Good and wholesome.)

For twelve pounds of the round, rump, or thick flank of beef, take a large teaspoonful of freshly-pounded mace, and of ground black pepper, twice as much of cloves, one small nutmeg, and a quarter of a teaspoonful of cayenne, all in the finest powder. Mix them well with seven ounces of brown sugar, rub the beef with them and let it lie three days; add to it then half a pound of fine salt, and 200rub and turn it once in twenty-four hours for twelve days. Just wash, but do not soak it; skewer, or bind it into good form, put it into a stewpan or saucepan nearly of its size, pour to it a pint and a half of good beef broth, and when it begins to boil, take off the scum, and throw in one small onion, a moderate-sized faggot of thyme and parsley, and two large, or four small carrots. Let it simmer quite softly for four hours and a half, and if not wanted to serve hot, leave it in its own liquor until it is nearly cold. This is an excellent and far more wholesome dish than the hard, bright-coloured beef which is cured with large quantities of salt and saltpetre: two or three ounces of juniper-berries may be added to it with the spice, to heighten its flavour.

Beef, 12 lbs.; sugar, 7 oz.; mace and black pepper, each, 1 large teaspoonful; cloves, in powder, 1 large dessertspoonful; nutmeg, 1; cayenne, 1/4 teaspoonful: 3 days. Fine salt, 1/2 lb.: 12 days. Beef broth (or bouillon), 1-1/2 pint; onion, 1 small; bunch of herbs; carrots, 2 large, or 4 small: stewed 4-1/2 hours.

Obs.—We give this receipt exactly as we have often had it used, but celery and turnips might be added to the gravy; and when the appearance of the meat is much considered, three-quarters of an ounce of saltpetre may be mixed with the spices; the beef may also be plainly boiled in water only, with a few vegetables, or baked in a deep pan with a little gravy. No meat must ever be left to cool in the stewpan or saucepan in which it is cooked; it must be lifted into a pan of its own depth, and the liquor poured upon it.

Notes

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