Spiced Beef with Carrot Pickle
Planning is required to serve this Spiced Beef, which is a homemade version of corned beef. Begin preparing the beef 2-3 weeks before you intend to serve it. The longer you leave the beef silverside in the spices, the longer it will keep (for up to 4 weeks once cooked). The longer it is stored, the more it shrinks and the denser the texture becomes - even more delicious really. A SimmerMat is a heat transfer plate available from specialty kitchen shops.
2kg - 2.3kg beef silverside
150g (12 tbsp) whole allspice (grind in a spice grinder or with mortar and pestle)
40g (6 tbsp) ground cinnamon
30g (4 tbsp) ground nutmeg
20g (2 tbsp) ground cloves
Carrot Pickle (recipe follows)
sharp Cheddar (allow 30g - 40g per serve)
6 - 8 handfuls small greens such as microgreens, miner's lettuce or rocket
- Rinse beef under cold water and dry thoroughly.
- In a small bowl combine allspice, cinnamon, nutmeg and cloves.
- Place beef in a large saucepan or bowl with a lid (not aluminium or plastic) and rub the spice mixture all over the meat, pressing down firmly. Cover and refrigerate for 14-21 days. Turn beef every second day and pat spices down firmly, leaving beef on a different side. The silverside develops a crust after 4 -5 days.
- To cook, lift beef out of saucepan or bowl and remove any excess spices from saucepan. Return beef to saucepan and cover with cold water. Place lid on pan and set on high heat. Bring to the boil, set lid ajar and reduce temperature to low. (If available, place a SimmerMat under saucepan to allow very slow simmering.) Simmer for 3 1/2 - 4 hours or until beef is tender when pierced with a meat fork.
- Remove beef from saucepan and place on a plate. Top with a second plate and weigh down with a heavy object. Refrigerate overnight.
- The following day remove weight and wrap beef in muslin until ready to serve or keep refrigerated for up to 4 weeks.
- Slice very thinly as required and present with Carrot Pickle, Cheddar and greens.
Makes 3 x 270ml jars
500g carrots (peeled and thinly sliced) 150g (2 small) red onions (peeled and thinly sliced) 2 tbsp flaky sea salt 1/2 cup ice cubes 375ml (1 1/2 cups) apple cider vinegar 200g (1 cup) sugar
1 tsp black mustard seeds
1 tsp yellow mustard seeds
1 tsp dill seeds
seeds from 10 cardamom pods (crushed) finely grated zest of 1 orange
65ml (1/4 cup) freshly squeezed orange juice
- Bring a large saucepan of water to the boil. Add carrots and blanch for 2 -3 minutes. Quickly drain and place in cold water until cool. Drain.
- Place carrots and onions in a large, shallow dish (not aluminium or plastic). Add salt and toss to coat. Add ice cubes and water to cover. Stir to dissolve salt and leave to sit at room temperature for 1 hour or until carrots are slightly salty and softened. Drain, removing any remaining ice cubes.
- Dry vegetables thoroughly between tea towels or, better still, use a salad spinner to remove excess moisture. Place vegetables in a large bowl.
- Place remaining ingredients in a saucepan. Bring to the boil, then reduce heat and simmer for 3 minutes. Set aside until lukewarm. (If vinegar mixture is cold, the vegetables will absorb all the flavours.) Pour mixture over vegetables and stir well.
- Transfer pickle to sterilised jars. Cover and refrigerate for at least a day before serving or store in refrigerator for up to 6 months.