Preparation info

    • Difficulty


Appears in

Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar)

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

  • About

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 <


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