Spiced Beef

New Zealand Listener, Volume 6, Issue 140, 27 February 1942, Page 23

Spiced Beef

Dear Aunt Daisy, Could you please give me a recipe for spicing beef? I remember, years ago, my late mother used to have a piece of spiced beef for Christmas, and it was delicious, Unfortunately, she never let any one of us know how to do it; so if you could give me a recipe for doing this, I would be ever so grateful. I have promised my wife that I would endeavour to obtain this recipe, as I have often spoken about this spiced beef. Trusting that I may be suecessful in my request, and wishing you every success in your broadcasts, "Cheerio," and thank you.

A Kilbirnie

Husband

I certainly am glad to be able to back up so good a husband; but do be careful NOT to say, when the spiced beef comes to the table, "This is not like Mother's spiced beef!" One s0 often finds that things don’t taste the same as they used to do. Anyhow, this recipe came. from a lady in Somersetshire, England. Spiced Beef,-Best cut of brisket of beef; salt; cloves; water, peppercorns; and a small piece of mace, or a good pinch of powdered mace, Put the beef into an ordinary baking tin, Stick about 8 or 10 cloves into it, and put about the same number in the tin; the same number of peppercorns, and the piece of mace. Nearly fill the tin with water, and enough salt to make it rather briny, Cover all with another baking tin. Put into a rather quick oven at first, till it boils. Keep it in moderate heat till the meat will easily leave the bone. This is an economical and nice joint, to be eaten cold. Another Recipe-This is also an English recipe, and very good. I think it reads more like the one you remember. The beef is bought fresh, and the salting and spicing are both done at home. ’ Seven pounds of thick flank or rump of beef or brisket, boned; Y% Ib. of sugar; 2 02, of saltpetre; 2 oz. powdered allspice; ¥% Ib, of salt, Rub the sugar well into the beef, and leave it for twelve hours. Then rub in the well crushed saltpetre, and allspice over the meat, and let it remain for twelve hours or more, then rub in the salt. Turn daily in the liquid for a fortnight, soak for a few hours in water, and dry with a cloth. Cover with a flour and water paste, put a little boiling water in the bottom of a meat tin, and bake in a moderate oven for about 4 hours,

Spiced Corned Beef.-Still another method. Put about 6 Ibs. of corned beef into a pan of cold water, and bring to the boil. Then add 2 t. spoons of sugar, 2 tablespoons of vinegar, about a dozen cloves, and the same quantity of whole spice. Half an hour before it is cooked, add a small teaspoon of made mustard to the water. Be sure to let us know which recipe you like best. Try each in turn.