The Galley
Her Excellency, Sharon Johnston’s Christmas Spiced Beef Recipe
Guest Contributor
Her Excellency Sharon Johnston would like to share her favourite Christmas recipes with Canadian military families. Spiced beef and cinnamon buns are traditionally shared at their table over the holiday season. Spiced meat is a traditional dish served in the United Kingdom at Christmas. You will need a sous vide immersion circulator cooker for this recipe, which can be purchased at your local kitchenware store or online. The cinnamon bun recipe is the same one Her Excellency used many years ago in Mount Tremblant when she and her daughters sold buns out of the back of their station wagon to help the girls learn and appreciate the French language. She hopes you enjoy these recipes as much as her family does.
Visit HERE for Her Excellency’s Cinnamon Bun Recipe
Her Excellency’s Christmas Spiced Beef Recipe
Her Excellency Sharon Johnston shared her favourite Christmas recipes with Canadian military families. Spiced meat is a traditional dish served in the United Kingdom at Christmas. You will need a sous vide immersion circulator cooker for this recipe, which can be purchased at your local kitchenware store or online. These measurements are for one 20-25lb inside (top) round roast.
- Prep Time: 1 hour + 4 weeks
- Cook Time: 8 hours
- Total Time: 4 weeks + 8 hours
- Yield: 20 sandwiches 1x
Ingredients
1 – 20-25 lb inside (top) round roast
3 oz saltpeter
5 oz brown sugar
¾ oz ground clove
1 oz ground allspice
1 oz ground nutmeg
¾ cup coarse salt
4 oz candied ginger in syrup
2 tbsp cayenne pepper
Instructions
Part One
- Mix saltpeter, brown sugar, ground clove, ground allspice, ground nutmeg, coarse salt.
- Place beef in a large pan.
- Rub spice mixture all over the beef making sure to get into all the nooks and crannies
- Store in fridge.
- Turn beef everyday pushing spice mix back into nooks and crannies.
- Continue Step 3 until beef is dry (about 3 weeks)
- Leave beef in fridge on a wire rack for another week to air dry
Part Two
- Blend the following ingredients: candied ginger in syrup, cayenne pepper
- Cut beef into three equal pieces
- Rub with candied ginger-cayenne mixture
- Place in sous-vide bags (may be purchased from the butcher at the grocery store.)
- Cook with a thermal circulator at 138F for 8 hours
- Chill in ice bath then refrigerate. (Will hold in sous vide bags for three months).
Part Three
- Remove from bags
- Season with salt liberally
- Thinly slice and serve with sliced Swiss cheese, assorted mustards and rye bread.
Notes
This recipe takes approximately a month to make – to ensure the meat is cured properly.
This recipe requires sous vide immersion circulator cooker and bags. A sous-vide and be purchased at your local kitchenware store or online. The bags can be purchased from the butcher at the grocery store.
