The Lodge Christmas Spiced Beef

The Lodge Christmas Spiced Beef


5-6 lbs Topside Beef

3 oz. Brown Sugar

1/2 oz. Salt Petre

4ozs Sea Salt

1 oz. Black Peppercorns

1/2 oz. Allspice Berries

1/2 oz. Juniper Berries


1. Rub the beef all over with brown sugar and place in glazed earthenware bowl in fridge for 2 days (cover).

2. Grind all other ingredients together, a coffee grinder is ideal as it gets a fine mix.

3. Rub the mix thoroughly into the beef every day for 9 days. Keep covered in fridge.

4. Wipe off surplus mixture with kitchen towel, place in heavy bottomed deep saucepan and cover with 1/2 pint of water. Cover with 3 layers of kitchen foil and cook in slow oven 140 degrees C or 275 degrees F for 5 hours.

5. Leave to cool for 3 hours, then pour off liquid and wrap in tin foil.

6. This keeps for 2-3 weeks and is best cut very thinly.

7. Ideally served with The Lodge Horseradish Mustard.