Spiced Beef

Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

Although this recipe comes from Yorkshire, beef was cooked in this manner all over England from the Middle Ages onwards. In earlier centuries the beef would have been put into brine to preserve it through the winter, so extra salting would not have been required.

Buy the beef two or three days before the dish is to be served. It is essential to have a very large cooking pot with a lid and a large meat dish for serving.

The beef may be served hot or cold; if it is to be serve