Victorian Christmas Spiced Beef

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READY IN: 288hrs 20mins
SERVES: 6-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rub the meat all over with the sugar and put it in a pot with a lid for 2 days.
  • Leave it in a cool place, turning and rubbing the meat at least 2 times a day with the sticky liquor that develops.
  • Crush the peppercorns, juniper berries and allspice with a mortar and pestle and mix with the salt and saltpeter. Rub this mixture well into the meat and leave it in the pot for another 9 days in a very cool place.
  • Turn the meat and rub the pickling mixture into the meat daily.
  • When the pickling is complete, remove the beef and rub off any excess spices adhering to the surface.
  • Do not rinse it.
  • Wrap the meat in suet and put into a large ovenproof pot.
  • Add about 10 fl oz water, cover the pot with a tight fitting lid.
  • Preheat the oven to 275 deg F.
  • Bake the meat slowly allowing 45 min per lb.
  • When the meat is cooked, remove from the pot and set aside until it is quite cold.
  • Unwrap the meat, drain off any excess liquid and place on a board.
  • Cover with clean cheese cloth, put a weight on it and leave for at least 24 hrs in a very cold place.
  • Carve the meat into thin slices and serve with good mustard or horseradish and pickled onions.
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