Mrs Beeton’s Spiced Beef

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This Christmas I decided to make most of the presents I gave no mean feat with Emily increasingly demanding my attention – thankfully she was a willing model for the Grandparents present a calender featuring her lovely self.
The rest of the gifts with edible , oatcakes , lime pickle and some little Pork Pies
all tried and tested recipes but I wanted to try something new The Times featured a Mrs Beeton recipes to coincide with the updated version issued for Christmas

I used a supermarket cut of beef , and took half down to my Mum’s where it went down well miraculously considering we were all well and truly spoilt by Mum’s excellent cooking.

The outside cures becoming firm but leaving the inside very soft perfect for cold cuts and canapes. I had lost the recipe by the time I came to make it so was working from memory but this recipe worked well

Mrs Beeton Spiced Beef
1kg silverside/topside of beef
100g of salt
25g of brown sugar
2 tbsp of black peppercorns crushed
1 tbsp of juniper berries crushed
1 tsp of coriander seeds crushed

  1. Mix together the marinade ingredients
  2. Rub the mariande over the beef seal in a plastic bag
  3. Leave in the refridgerator for 5-7 days
  4. Remove from the refridgerator allow to come to room temperature and wipe of the marinade
  5. Place in the oven at 160degC for 45 minutes
  6. Return to the fridge for 3 days wrapped tightly in clingfilm, it is easiest to slice when very cold.
  7. Finely slice and serve with some celeriac remoulade

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Horseradish Celeriac Remoulade

1 celeriac outer skin sliced off and flesh finely grated ( peel using a large knife as you would a squash rather than a potato)
1 egg yolk
1/4 tsp salt
Juice and zest of a lemon
6 tbsp of rape seed oil
1 tsp mustard ( I use wholegrain but traditionally you should use dijon) , but I substitute horseradish to go with the beef
2 tbsp of chopped fresh parsley
Pinch of salt

  1. Beat together  the egg yolk, salt and mustard until well mixed
  2. Finally whisk in the oil and lemon juice
  3. Stir in the grated celeriac and parsley
  4. Leave for at least at hour to allow the celeriac to cure and soften

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Merry Christmas from my sad thoughtful little reindeer who tried her first solid food a  carrot baton and even sucked on satsuma lovingly held by her Granny.

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One Response to Mrs Beeton’s Spiced Beef

  1. Louise says:

    Sounds like a great recipe. She is a sad but cute reindeer though. Hope you guys had lovely first Christmas together.

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