Heritage Christmas Spiced Beef Roast
This Heritage Christmas Spiced Beef Roast is a magnificent dish steeped in Victorian culinary tradition, perfect for festive gatherings during the cold holiday season. Using a quality cut of silverside or topside beef, this recipe not only preserves the meat but also imparts a depth of flavor through an aromatic combination of spices and careful curing. The addition of saltpeter or Morton's Tender Quick ensures the beef retains a vibrant red hue, elevating its appearance on your festive table. This roast is ideal for serving alongside tangy mustard or zesty horseradish, complemented by sweet pickled onions, making it a delightful centerpiece for a sumptuous cold supper.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Joint of beef
6 lbs (Whole, preferably silverside or topside)
Light brown sugar
3 ounces (Granulated)
Black peppercorns
1 ounce (Whole, to be crushed)
Juniper berries
1 ounce (Whole, to be crushed)
Allspice berries
1 ounce (Whole, to be crushed)
Sea salt
4 ounces (Coarse)
Saltpeter or Morton's Tender Quick
1/4 ounce (Optional, for curing)
Instructions
1
Begin by rubbing the joint of beef all over with the light brown sugar. Place it in a covered pot and store it in a cool location for 2 days, turning and re-rubbing the meat with the developing liquid at least twice each day.
2
While the beef cures, crush the black peppercorns, juniper berries, and allspice berries using a mortar and pestle until they reach a coarse consistency. Mix these crushed spices with the sea salt and saltpeter thoroughly.
3
After the initial 2 days, rub this spice mixture generously into the beef, ensuring even coverage. Replace the beef back into the pot and let it cure for an additional 9 days in the cool place, turning and rubbing the mixture into the meat daily.
4
Once the pickling period is finished, carefully remove the beef from the pot and gently rub off any excess spices, ensuring not to rinse it.
5
Wrap the cured beef in suet and place it in a large ovenproof pot. Add approximately 10 fluid ounces of water, then cover the pot with a tight-fitting lid.
6
Preheat your oven to 275°F (135°C). Bake the beef slowly for about 45 minutes per pound, checking for doneness.
7
When the cooking time is complete, take the beef out of the pot and set it aside to cool completely. Unwrap the beef, drain any excess liquid, and transfer it to a cutting board.
8
Cover the meat with clean cheesecloth, placing a weight on top, and allow it to rest for at least 24 hours in a very cool location to develop the flavor.
9
Finally, carve the cured beef into thin slices and serve with a selection of good mustard or horseradish, alongside pickled onions for a perfect festive touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Heritage Christmas Spiced Beef Roast?
It is a traditional Victorian-style festive dish using cured and spiced silverside or topside beef, typically served cold during the holiday season.
What cuts of beef are recommended for this recipe?
The recipe recommends using a 6 lb joint of beef, preferably silverside or topside.
How long does the total curing process take?
The total curing process takes 11 days: 2 days of sugar rubbing followed by 9 days of spice curing.
What is the purpose of saltpeter or Morton's Tender Quick?
These ingredients are used for curing the meat and ensuring the beef retains a vibrant red hue.
What spices are used in the aromatic spice mixture?
The mixture includes black peppercorns, juniper berries, allspice berries, and coarse sea salt.
How should the spices be prepared?
The peppercorns, juniper berries, and allspice berries should be crushed using a mortar and pestle until they reach a coarse consistency.
What is the first step in the curing process?
The first step is rubbing the beef joint with light brown sugar and storing it in a cool location for 2 days.
How often should the beef be turned during the sugar rub?
The beef should be turned and re-rubbed with the developing liquid at least twice each day during the first 2 days.
How do I apply the salt and spice mixture?
After the initial sugar rub, rub the salt and spice mixture generously into the beef for even coverage and let it cure for another 9 days.
Should I rinse the beef after the 11-day cure?
No, you should carefully rub off any excess spices but ensure not to rinse the meat.
What is the beef wrapped in before roasting?
The cured beef is wrapped in suet before being placed in the ovenproof pot.
How much water should be added to the pot for roasting?
Add approximately 10 fluid ounces of water to the pot.
What temperature should the oven be set to?
Preheat the oven to 275°F (135°C).
How long should the spiced beef roast?
Bake the beef slowly for about 45 minutes per pound.
How should the beef be cooled?
Once cooked, remove the beef from the pot, let it cool completely, unwrap it, and drain any excess liquid.
What is the resting procedure after cooking?
Cover the meat with clean cheesecloth, place a weight on top, and allow it to rest for at least 24 hours in a very cool location.
Why is a weight placed on the beef during resting?
The weight helps the meat rest properly and aids in developing the flavor and texture for carving.
How should the Heritage Christmas Spiced Beef be served?
It should be carved into thin slices and served with mustard, horseradish, and pickled onions.
Is this dish served hot or cold?
This roast is ideal as a centerpiece for a sumptuous cold supper.
What kind of sugar is used?
The recipe calls for 3 ounces of granulated light brown sugar.
What kind of salt is best?
4 ounces of coarse sea salt is recommended for the cure.
Where should the meat be stored during the curing days?
The meat should be stored in a cool location in a covered pot throughout the curing period.
How many ingredients are required?
There are 7 main ingredients: beef, light brown sugar, peppercorns, juniper berries, allspice berries, sea salt, and saltpeter.
Can I substitute saltpeter?
Yes, Morton's Tender Quick can be used as an alternative for curing.
What are the flavor notes of this dish?
The dish features a depth of flavor from aromatic spices like juniper and allspice, balanced with salt and sugar.
Is the lid required during baking?
Yes, the pot should be covered with a tight-fitting lid during the slow baking process.
What makes this a Victorian recipe?
It follows Victorian culinary traditions of long-term curing and spice preservation for festive winter meals.
What type of onions pair well with this beef?
Sweet pickled onions are recommended as a complementary side.
Can I skip the 24-hour resting period?
It is not recommended, as the 24-hour rest under a weight is essential for flavor development.
Is the saltpeter step mandatory?
It is listed as optional for curing but is recommended for the traditional red hue and preservation.