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Beef, Spiced

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United Kingdom

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

  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
  • Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

Ingredients 13 ingredients

  1. Black pepper
  2. Cloves
  3. Pepper
  4. Brown sugar
  5. Salt
  6. Beef
  7. Pickle
  8. Allspice
  9. 1 pint of water
  10. Must
  11. Cut
  12. Rub
  13. Sugar

Possible health benefits

General information, not medical advice.

  1. Bell pepper High in vitamin C · High in protein · Source of vitamin B6

    High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in protein · 1.7 g per 100 g, 25% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    Nutrients per 100 g of “Pepper, banana, 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.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • 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. No, 1—Rub Hb.
  2. saltpetre and a little brown sugar on the beef;
  3. the following day season it with Hb.
  4. of bay-salt, loz.
  5. black pepper, loz, allspice.
  6. Let the beef lie in pickle fourteen days, turning it every day, adding a little common salt three times per week;
  7. then wash it, and put it into a glazed earthen pipkin, deep enough to cover it.
  8. Lay beef suet under it;
  9. add 1 pint of water, cover the top with paste, and then paper, or with a plate instead of paste.
  10. Bake seven hours in an oven;
  11. pour off the liquor, but do not cut till cold.
  12. Will keep three months, No.
  13. 2.—Get a fat round of beef (take out the bone), and rub it well with saltpetre and coarse sugar;
  14. let it remain in the seasoning forty-eight hours, and then add to it salt, pepper, cloves, Jamaica pepper, and iace, all of which must be well pounded, Keep it in this seasoning eighteen days, turning it and rubbing it with the liquor which drains from it, every day, then put a piece of suet where the bone was and bind it up tightly with broad tape, lay it ina deep puncheon with butter and suet shreds oyer it, cover it with athick paste made with coarse flour, and bake it seven hours.
  15. Then, and whilst it is hot, remove the crust, drain off the liquor, and, when cold, unbind the meat.
  16. Before putting on the paste, put a small quantity of water into the puncheon, Beef thus prepared will keep good for six months.
  17. Spice required for a round of 40lb.
  18. weight: 5oz.
  19. saltpetre, 407.
  20. cloves, 4oz.
  21. Jamaica pepper, 3oz.
  22. black pepper, Gdr.
  23. mace, 2lb.
  24. common salt, and IIb.
  25. coarse sugar.
  26. All the above to be well pounded and mixed together.

Plating

Cookware for this recipe

  • Chef's knife
  • Colander