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Beef, Salted Quickly

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 12 ingredients

  1. Brisket
  2. Marrow
  3. Rub
  4. a pound of salt
  5. Treacle
  6. two ounces of sugar
  7. Must
  8. Puddings
  9. Water
  10. Mixed spice
  11. Carrots
  12. six pounds of beef

Possible health benefits

General information, not medical advice.

  1. Carrot High in vitamin A · Source of vitamin K · Source of potassium

    High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. This dish is only just removed from a joint in the fresh state, but it is very tasty, and many will like it better than meat which has been salted fully.
  2. For six pounds of beef, from the brisket, or any other boiling part, put on a j)late a quarter of a pound of salt, two ounces of sugar, a teaspoonful of peq>per, and a good pinch of mixed spice ;
  3. warm the mixture, and rub the meat for ten minutes.
  4. Leave it for an hour, and rub again well ;
  5. repeat a few times, then let it lie all night.
  6. When ready to cook, rinse the meat, and put in a saucepan of tepid water ;
  7. biing slowly to the boil, and skim well.
  8. Allow rather more than half an hour per pound.
  9. If brisket, tie it across with tape a few times to keep its shape.
  10. An hour or rather more before dishing, put some young carrots in the same pan, together with some little dumplings, marrow or suet {see Puddings).
  11. Serve the meat with the carrots and dumplings round, and some of the liquor, flavoured and thickened for gravy.
  12. Cost, about 8d.
  13. per pound.
  14. This will make a nice breakfastdish when cold.
  15. A bullock’s tongue can be prepared and served in j ust the same way.
  16. Treacle may be used in place of sugar, and other spices may be added.
  17. For large pieces of meat, the quantities of salt, &c., must be increased in proportion.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Slotted spoon