English Spiced Beef
Transform your holiday table with the rich flavors of English Spiced Beef, a classic cured and braised dish steeped in tradition. This recipe takes tender beef brisket and elevates it with a bold curing blend of coarse sea salt, juniper berries, allspice, nutmeg, and cloves, creating layers of aromatic depth. After a 10-day curing process to intensify the flavors, the beef is slow-braised in a savory mix of red wine, vegetable stock, fresh thyme, and bay leaves for melt-in-your-mouth tenderness. Perfectly versatile, this spiced beef can be served warm or cold, making it an excellent centerpiece for festive gatherings or an irresistible addition to sandwiches and charcuterie boards. Impress your guests with this timeless dish that marries tradition with unforgettable taste.
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Recipe Information
Ingredients
- 2 kilograms beef brisket
- 150 grams coarse sea salt
- 50 grams brown sugar
- 2 tablespoons black peppercorns, crushed
- 1 tablespoon juniper berries, crushed
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 0.5 teaspoons ground cloves
- 3 sprigs fresh thyme sprigs
- 2 leaves bay leaves
- 500 milliliters water
- 250 milliliters red wine
- 500 milliliters vegetable stock
Instructions
Begin by preparing the curing mixture. In a bowl, combine coarse sea salt, brown sugar, crushed black peppercorns, crushed juniper berries, ground allspice, ground nutmeg, and ground cloves.
Rub the curing mixture evenly over both sides of the beef brisket. Place the brisket in a large, non-reactive container, cover, and refrigerate for 10 days. Flip and massage the beef every day to distribute the curing mixture evenly.
After 10 days, remove the brisket from the container, rinse thoroughly under cold water to remove excess cure, and pat it dry with paper towels.
Preheat your oven to 160°C (320°F).
In a large roasting pan or Dutch oven, place the cured beef brisket. Add fresh thyme sprigs, bay leaves, water, red wine, and vegetable stock to the pan, ensuring the liquid covers about two-thirds of the meat.
Cover the pan tightly with a lid or aluminum foil to retain moisture during cooking.
Place the pan in the preheated oven and braise the beef for 3 hours, or until it is tender and the internal temperature reaches approximately 93°C (200°F).
Once cooked, remove the beef from the liquid and allow it to rest for 15 minutes before slicing. You can serve it warm or cold, depending on preference.
To serve, slice the spiced beef thinly and pair it with fresh bread, pickles, or mustard for a traditional presentation.
Nutrition Facts
Calories |
5286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.0 g | 315% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 1880 mg | 627% | |
| Sodium | 66974 mg | 2912% | |
| Total Carbohydrate | 102.5 g | 37% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 57.7 g | ||
| Protein | 599.1 g | 1198% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 434 mg | 33% | |
| Iron | 60.9 mg | 338% | |
| Potassium | 7206 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
