spiced beef
 
4 lb.  boned top or bottom round beef 2 tsp ground ginger
1 tsp  saltpeter (or curing salt) 1 tsp ground nutmeg
1 cup  salt 1 tsp minced fresh thyme
1/2 cup  packed brown sugar 2 tsp ground mace
4 cup  water, or more as needed 3 tsp ground allspice
1 Tbsp  ground black pepper 3 tsp ground cloves
1 Tbsp  crushed juniper berries 2 bay leaves, crushed
 
in a large pot or dutch oven combine the beef, saltpeter or curing salt, 
salt, and brown sugar and add enough water to cover the meat. bring to a 
boil over medium heat and boil for 10 minutes, then remove from heat and 
let cool slowly. place the beef and liquid in a large glass or earthenware 
bowl, cover, and refrigerate for 1 week, turning the beef each day. in a 
small bowl stir together the pepper, juniper berries, ginger, nutmeg, 
thyme, mace, allspice, cloves, and bay leaves until well blended. drain 
the beef and rub it with the spice mixture. return the beef to the 
refrigerator for 3 to 4 days; turn and rub the beef with the spice daily. 
the day of serving, place the beef and enough water to cover in a large 
pot over medium heat. bring to a boil, skimming off any foam that rises to 
the surface. reduce the heat to medium low and simmer for 2 1/2 to 3 
hours, or until the beef is very tender. remove from heat and allow the 
beef to cool in its liquid. to serve, slice thinly or for cold beef 
refrigerate until chilled and then slice thinly. spiced beef will keep for 
at least 1 week and it also freezes well. 
 
 
 
-- 
 
(ID: 75277) Mirror: rec.food.recipes: Thu, Dec 9, 2004


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