Mr. Sarson uses fresh herbs but dried work fine. Use the same kind of meat and cooking method as the Grigson recipe.
-2 oz coarse salt (e.g. Maldon)
-½ oz ground allspice
-¼ oz powdered bay
-¼ oz powdered cloves
- 1 oz coarsely ground pepper
- 2 sprigs each of marjoram, sage and thyme, stemmed and minced
-¼ lb sugar
-¼ lb molasses
-½ cup malt vinegar
-2 oz dark rum
Whisk everything together, dump the beef in a bag and pour the marinade over it. Turn and rub the meat daily for 1-2 weeks before draining and cooking it.
-Mr. Sarson does not indicate precisely how much meat to use other than to mention “a large round of beef.” That is a lot of meat but even so, the amount of salt in his original recipe, a pound, would be sufficient to dehydrate a brigade. The Editor obviously has been ruthless in reducing that amount. She also has added proportionally more spice, herbs and rum to the cure.
- If you have a spice grinder you can pulverize your own spice and herbs, as Mr. Sarson did, for an even more robust cure.
-Once again, dried herbs would be fine; throw in about ½ teaspoon apiece, more if you like.
-As Mr. Sarson says his spiced beef, “should be eaten cold and is delicious.” No brag, just fact. Home Pickling (London 1940) 124
-In December 2005 or thereabouts, Claire Hopley published a recipe for English Spiced Beef in the “Get Wrapped” holiday section of the Boston Globe. It is essentially the Grigson-David recipe with the addition of cinnamon; not for us.