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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Saltpeter is a necessary preservative when curing meat and also adds a pleasing red color otherwise the beef will turn out a murky grey. | 2. Rub the meat all over with the sugar and put it in a pot with a lid for 2 days. Leave it in a cool place, turning and rubbing the meat occasionally with the sticky liquor that develops. | 3. Crush the peppercorns, juniper and allspice with a pestle and mortar and mix with the salt and saltpeter. | 4. Rub this mixture well into the meat and leave it in the pot for a further 9 days. Turn the meat and rub the pickling mixture into the flesh daily. | 5. When the pickling is complete, remove the beef and rub off any excess spices adhering to the surface. Do not rinse it. | 6. Wrap the meat in cooking foil [the Victorians used suet] and put into a large ovenproof pot. Add about 10 fl oz water, cover the pot with a double layer of foil and fit the lid on tightly. | 7. Preheat the oven to 275 deg F. | 8. Bake the meat slowly allowing 45 min per lb. | 9. When the meat is cooked, remove the pot and set aside until it is quite cold. | 10. Unwrap the meat, drain off any excess liquid and place on a board. | 11. Cover with foil, put a weight on it and leave for at least 24 hr. | 12. Carve the meat into thin slices and serve with anything from good mustard to pickled kumquats. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
joint beef	6			25.2167	0.0	5.61	0.1417
brown sugar	3	ounces		323.1842	83.4241	0.1021	0.0
black peppercorn	1	ounce		25.2167	0.0	5.61	0.1417
juniper berry	1	ounce		25.2167	0.0	5.61	0.1417
allspice berry	1	ounce		25.2167	0.0	5.61	0.1417
sea salt	4	ounces		25.2167	0.0	5.61	0.1417
saltpeter	1/4	ounce		25.2167	0.0	5.61	0.1417

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.