Spiced Beef

Ingredients

• a nice piece of beef off the thick flank, weighing from 6 to 8 pounds
• 5 tablespoonfuls salt
• 1 tablespoonful brown sugar
• Y^ teaspoonful saltpeter
• 2 tablespoonfuls fine-minced onion
• 1 tablespoonful chopped parsley
• Y2 teaspoonful thyme
• as much sage as can be held between 2 fingers
• Y^ teaspoonful allspice
• 1 teaspoonful pepper

Method

1. 1

   Rub the salt, brown sugar, and saltpeter into the meat and place it in a cool place for 5 days, turning it 3 times.

2. 2

   When ready to cook, wash the meat, remove gristle and skin, sprinkle the minced onion, parsley, thyme, sage, allspice, and pepper inside, roll it up in a cloth, and tie it.

3. 3

   Boil in water for 4 to 5 hours.

4. 4

   After cooking, place under a weight until cold.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 160. The excerpt below is the record exactly as published.

Spiced Beef. — Choose a nice piece of beef off the thick flank, weighing from 6 to 8 pounds ; mix 5 tablespoonf uls salt with 1 tablespoonful brown sugar and Y^ teaspoonful saltpeter, rub this well into the meat, and place it in a stone jar or bowl, set in a cool place for 5 days, turning it 3 or 3 times during that time (the turning should be done with a fork). When the meat is to be cooked wash it in cold water, remove the gristle and the coarse skin of the inside part. Have ready 2 tablespoonfuls fine-minced onion, 1 tablespoonful chopped parsley, Y2 teaspoonful thyme, as much sage as can be held between 2 fingers, Y^ teaspoonful allspice, 1 tea- spoonful pepper ; sprinkle this over the inside of the meat, roll it up in a cloth, and bind firmly with a string ; place it over the fire with boiling water, and boil slowly from 4 to 5 hours. When the meat is done take out, put under a good weight without undoing, and let it remain until cold. This meat is very nice cut up cold for lunches or BEEF. 289 suppers. In place of flank a rump piece may be taken, and the bone removed. Boll of Beef. — Take a 4-poand brisket piece of beef, remove bones, skin, and most of the fat ; mix 1 even tablespoonf ul salt with 1 teaspoonf ul pepper

Cook this with the app: pantry check, scaling, and the assistant.