Collared Beef

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 3-4 lb. fresh silverside or brisket
  • Salt and pepper
  • A sprinkling each of ground cloves, ground mace and ground ginger
  • A few drops of red colouring
  • ΒΌ teaspoon each of whole allspice, peppercorns, sage and thyme
  • 1 bay leaf


    Lay out the meat in a flat strip; if thick, cut it through horizontally, and lay the two pieces end to end. Season it with salt and pepper and the sprinkling spices, and rub with red colouring. Roll it up tightly, and tie it with string at each end and in the middle. Wrap it in one thickness of butter muslin, to keep it moist. Place it in a stewpot with water to cover, and bring gently to the boil. Remove the scum, add the remaining spices and herbs, and simmer very gently for 3-4 hours, or until tender. Serve hot with a savoury suet pudding such as Herb Pudding, and pickles, or press and serve cold with a salad which includes herbs and pickled mushrooms or gherkins.