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.