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Collared Beef

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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.

Ingredients 7 ingredients

  1. Pickle
  2. Brown sugar
  3. Beef
  4. Ribs
  5. a pound of salt hot
  6. Sake
  7. Rub

Cook safely

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

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • 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.

Method

  1. xSONE the flat ribs ;
  2. sprinkle the meat with bay-salt^ saltpetre, and coarse brown sugar^ and leave it so three days ;
  3. then make about a pound of salt hot in the frying-pan^ and rub it well into the beef;
  4. let it lie in salt about ten days ;
  5. wash it over with ihe pickle every s^ORi day, and turn it ;
  6. put a few bay-leaves in the pickle, and spf iokle the beef over with fine spice, about three or four days' before it is boiled ;
  7. before it is tied up in the cloth to boil, beat it with thcxheaviest cleaver you have got, both for the sake of making it tender, and keeping its shape the better* when boiled;
  8. it should be boiled until quite tender ;
  9. when done, wring the ends of the qloth, and tie them quite tight;
  10. then set it in a press, and a heavy weight on it ;
  11. if you have no press, put it on a dish, and prop it up.
  12. as well as you can, and put a we^ht on it.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Spatula