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Her Excellency’s Christmas Spiced Beef Recipe

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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.

Ingredients

Scale

120-25 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

  1. Mix saltpeter, brown sugar, ground clove, ground allspice, ground nutmeg, coarse salt.
  2. Place beef in a large pan.
  3. Rub spice mixture all over the beef making sure to get into all the nooks and crannies
  4. Store in fridge.
  5. Turn beef everyday pushing spice mix back into nooks and crannies.
  6. Continue Step 3 until beef is dry (about 3 weeks)
  7. Leave beef in fridge on a wire rack for another week to air dry

Part Two

  1. Blend the following ingredients: candied ginger in syrup, cayenne pepper
  2. Cut beef into three equal pieces
  3. Rub with candied ginger-cayenne mixture
  4. Place in sous-vide bags (may be purchased from the butcher at the grocery store.)
  5.  Cook with a thermal circulator at 138F for 8 hours
  6. Chill in ice bath then refrigerate. (Will hold in sous vide bags for three months).

Part Three

  1. Remove from bags
  2. Season with salt liberally
  3. 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.

Canadian Military Family Magazine
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