[Elfsea] Spiced Beef Recipe

CE Huse/Lady Maria Cabeca de Vaca cehuse at sbcglobal.net
Fri Oct 4 16:22:09 PDT 2002


This is the Spiced Beef recipe that Lady Rose made for the feast in the
Scottish Culture Camp. If there are any other recipes that you would like,
please feel free to let me know. I have them all typed up.


Traditional Spiced Beef
“The long list of ingredients – and the ten days’ preparation time – may
seem like too much of an effort, but spiced beef made in the tradional
Celtic manner is well worth it.  Try serving it instead of roast goose or
ham at your next Yule celebration, or for the winter Esbats when the family
is together.  Spiced beef can be served hot or cold, but I think cold is
best, sliced thin and served with fresh homemade bread.”
1 (4-pound) tip beef roast
¾ cup salt
¼ cup brown sugar
1 teaspoon salt peter
1 quart cold water
1 tablespoon black pepper
2 bay leaves, crushed
1 tablespoon juniper berries
2 teaspoons ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 tablespoon allspice
11/2 teaspoons ground ginger                                              .
1 teaspoon chopped fresh thyme
1 small onion, chopped fine
1 cup Guinness or other stout
Place beef in a large saucepan.  Add the salt, brown sugar, saltpeter, and
water; bring to a boil for 15 minutes.  Cool and transfer meat and liquid to
a suitable container.  Refrigerate for 5 days, turning meat each day.
Remove meat from liquid and drain, discarding liquid.  Mix together spices,
thyme, bay leaves, berries, and onion; rub the mixture into the meat and
refrigerate 4 more days, turning and rubbing meat daily.  To cook the beef,
place meat in a saucepan and cover with water.  Cover pan tightly and bring
to a boil; reduce heat and let simmer 3 ½ hours.  During the last hour, add
the Guinness to the cooking liquid.  When the meat is done, allow to cool in
liquid.  Drain, wrap in foil, and refrigerate.  It will keep about a week.
serves 6
(Associated Holidays: Yule, New Year’s Eve, Name Days/Birthdays)

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