Collared Beef

This is a very good dish served cold, for a buffet. It can also be served hot with a dill or horseradish sauce. Collared beef is so called because it is served in the shape of a collar.


  • a 1-1.8 kg/2-4 lb salt flank or boned rib of beef
  • 2 tbsp chopped parsley
  • ½ tsp each chopped fresh sage, dried mixed herbs, cayenne
  • pepper and grated nutmeg or ground allspice
  • salt and freshly ground pepper


Remove any gristle from the meat. Mix together all the herbs and spices. Coat the inside of the meat with the mixture, roll up tightly and tie with string. Wrap in a cloth, preferably muslin.

Set the joint in a saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for half an hour to each 450 g/1 lb.

Remove the beef from the pan. Put a heavy weight on the meat, without removing the cloth, and press until cold. The best way to do this is to put a board over the meat and load it with weights or cans of food.

To serve, unwrap the meat and slice it thinly.