You are here

European Spiced Beef

Canadian.kitchen's picture
Ingredients
  Round roast/Rump roast /brisket 9 Pound
  Brown sugar 2 Cup (32 tbs), packed
  Bay leaves 4 , broken
Saltpetre
  Cinnamon 2 Tablespoon
  Allspice 4 Teaspoon
  Cloves 1 Tablespoon
  Nutmeg 1 Tablespoon
  Ginger 1 Tablespoon (optional)
  Black pepper 1 Tablespoon
  Coarse pickling salt 2⁄3 Cup (10.67 tbs)
Directions

Rub the sugar into all sides of meat.
Place in a deep dish or porcelain pan with any remaining sugar and bay leaves.
Refrigerate overnight.
Next day, combine remaining ingredients and rub in as much of the mixture as you can, then sprinkle with the remainder.
Cover and refrigerate for 2 weeks.
Baste with the liquids in the dish and turn the meat every day.
COOKING METHOD: Lift meat out of the juices into a large kettle and cover with warm water.
Bring slowly to a boil.
Cover and simmer until fork-tender, allowing about 35 to 40 minutes to the pound.
Let cool in the liquid, then drain.
Wrap in a wet cloth.
Weigh down firmly and refrigerate overnight.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Method: 
Boiled
Ingredient: 
Beef
Preparation Time: 
5 Minutes
Servings: 
18

Rate It

Your rating: None
4.110525
Average: 4.1 (19 votes)