spiced beef recipes

[rivergirl]

corned beef
I dry rubbed the beef and cooked it as in the spiced beef recipe.
Then I sliced it finely on the slicer and chopped it into pieces , I free froze it ( well tried to) I have used this to make corned beef hash, pasties, curries and wraps. Its versatile and has a drier texture than ..............


corned beef 2

salt rub
for 2 kilos beef
175g sea salt
75 grams sugar
2 teaspoons pickling spices
2 crumbled bay leaves
1 teasp black peppers
2 teasp junipe
2 teasp allspice
1 clove
I put all the spices in the mill for a few seconds.

Prick the meat all over and rub the salt mix well into the meat.
Put the meat into a plastic or glass container and cover with water
leave in the fridge for 7 to 10 days
Remove the meat from the birne and soak overnight in fresh water

To cook

in the bottom of a large casserole i put carrots ,onions ,leeks , 8 large cloves garlic, bay leaves ,pepper, allspice and juniper and about 2 inches ginger.
I then covered with a mixture of water and a bottle of red wine ( have also used ginger beer or beer )
bring to the boil very gently ( mine was on the log burner so this was easy ) cook for about 4 hours .
Taste the brew its cooking in to see if it needs any further spices or salting .
Once cooked leave it to cool in the cooking liquour ( which I strain and freeze to use again )

I then sliced it finely as above and free froze it.

This makes a moister corned beef.

Corned beef recipe.

400 grams salt beefchopped
30g beef gelatine
water for the gelatine
100g beef dripping


make up the gelatine as instructed then add to the beef stirring well
press into a loaf tin
heat the dripping gently and insert a skewer into the beef slowly pour the dripping over the meat letting it soak into the meat before making sure that the remainder covers the top to seal.
Leave in fridge over night before eating !!!!!
keeps for about a week in the fridge.

I have not made this version as I am quite happing just getting it from the freezer !!!

[rivergirl]

for the cure.
(I also cure my bacon with it )

1kilo coarse salt
2 ground bay leaves
20 juniper berries lightly crushed
200g brown sugar
25g black pepper
1/2 teasp ginger
1/2 teasp coriander

mix all of the above together. put the meat into a plastic container and coat the meat with the above mix.
Put in the fridge and turn occasionally for anything from 6 to 10 days.
Rinse off the salt mix and soak overnight in clean water ( you may need to change this , I taste the water to see how salty it is.


In a large pan or casserole dish fry up some onions add meat,carrots,celery,leeks and garlic1cinnamon stick 1 tsp pepper 10 allspice berries, 3 bay ,1teasp ginger 10 juniper berries orange rind cover with water, beer ,wine or guiness (my last lot was red wine ) and slowly cook overnight in the bread oven is great or around 3 to 4 hours on the top of the stove or until tender. The juice makes a stunning gravy and I freeze some of it to use again.

Play with the spices and cooking liquids to ring the changes

[rivergirl]

Moroccan Spiced Beef
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seeds
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 teaspoons olive oil
• two 3/4 inch-thick boneless sirloin steaks (about 1 pound total)
Prepare grill.
In a shallow bowl stir together all ingredients except steaks. Add steaks and rub with spice mixture. Let steaks stand, covered, at room temperature 15 minutes.
Grill steaks on an oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side for medium-rare. (Alternatively, broil steaks under a preheated broiler 3 to 4 inches from heat.)
Serve steaks with chutney.

[rivergirl]

Bumping this for G.C I hope that it's useful! Please let us know if you do it.

[Gaelceltic]

Again thank you Rivergirl. Will certainly let you know when I get round to experimenting. Funnily enough was going to get rid of my electric slicer, as didn't think I would be having much use for it, but will most certainly hang on to it now. Am so glad that I have been lazy about doing a clear out!

[rob546454]

Good call with the soaking in fresh water. Salt sat on the surface of the meat when cooking draws all the juice to the surface; which then evaporates and the steam burns it; giving it a tough layer.

[rivergirl]

Don't throw the slicer away!! I stock up on huge joints when on special . Cook slice and freeze in containers layered between grease proof in family sized portions! Great for midweek roasts, curries, risotto , lasagne , fajitas etc !!

[rivergirl]

Rob , I am off the don't salt the meat before you cook it brigade...... I don't buy prepared spice mixes because they have salt in , especially the American ones ! I know some people do but it's a personal preference!

[Gaelceltic]

Promise that I won't throw slicer away, now that I know that there will be a need for it. I am desperately in need of a declutter, but am loathe to get rid of kitchen equipment, as you just never know when it will come in handy. The slicer was definitely on the to go list though, but has earned a reprieve, thanks to you Rivergirl. The very large slow cooker has gone though, took up too much cupboard space, so a friend has it now. I rarely used it as it was, and so it has gone to a good home where it will get much more use.

[rivergirl]

My slow cooker is in the back off the cupboard because I tend to slow cook on the log burner in the winter but when we move back it will come into its own again until we move to a new place and get the log burner in!

[Gaelceltic]

They are very good for cooking meat, but have never used it for my veggie stuff, so was just a waste. Can always slow cook in the WFO, which will get in to later, as I've promised to have a bash at kleftico for friends.
Log burners are very popular here too, although I don't have one, and no intention of getting one....too much cleaning, I'd rather just press a switch for heating.

[rivergirl]

I don't clean mine much! I half empty it occasionally ( the chickens love the ash) and just clean the glass with damp newspaper and ash) we are lucky here we have loads of wood so it's free!

[Gaelceltic]

Great that you get free wood, best I can get is free kindling which I pick up lying about all over the place. There is no doubt that log burners are great for heating up the house. We had central heating installed when the house was built, but quickly found that it's really expensive to run on bottled gas, so limit it to an hour or so per day when it's really cold to take the chill off the house, then run a/c for heating. Much more cost effective. Paraffin heaters are back ups as we do still get power cuts from time to time, although luckily these do not normally last very long.

[rivergirl]

We have as much poplar as we want, plus ash for the fires and I " farm " my fruit and nut trees for cooking on . Won't be so lucky when we move back to England but if we can get a bit of a garden I will be planting fruit and nut everywhere !!! When on holiday camping we forage for our wood so that we can cook!