100 Huntley Street "Full Circle" > Recipes

Spiced Beef

Brown Family Recipe for - Spiced Beef

Order full round of beef (20-24lbs. - 9-11kg)
Order ahead (1-2 weeks)
[I usually order a top round trimmed, have it butterflied, folded with fat
in the middle and tied]
Trim all fat/sinew or the spices will not penetrate
Put suet or fat where the bone was and tie the meat
Purchase and freeze 1 lb. (0.5kg) of suet or fat

Ingredients:
3 oz. (85 grams) saltpeter (potassium nitrate) - order from the pharmacist
6 oz. (170 grams) allspice
2 oz. (57 grams) pepper
1/2 oz. (14 grams) cloves
1 oz. (28 grams) nutmeg
1/2 oz. (14 grams) mace
1 lb. (454 grams) salt
1 lb. (454 grams) brown sugar

Directions:

Rub saltpeter well into beef and let stand for 24 hours
Mix spices together and rub the beef with half
Leave 24 hours and rub with the other half
Rub well and turn every day (1 day per lb. + 1)
Place half of the suet on top of beef before baking.
In three hours turn roast over and place remainder of suet on top and back for an additional three hours

Bake at 275º basting frequently
(using beef thermometer - rare to medium - 160ºF)

After baking the outside of the beef is very spicy. The meat should be red.

Let the meat cool. Take the spice marinade out and throw out.

The meat should be served cold and thinly sliced. Traditionally a sweet
gherkin pickle is served on the side.