Hunter's Beef (Spiced Beef)

Name: Hunter's Beef (Spiced Beef)
Prep time: 1 h
Cook time: 4 h
Total time: 7 d 5 h
Yield: 12 servings
Ingredients: 4 pounds Round of beef (Good quality round cut); 2 pounds Coarse salt (Divided into portions for curing); 2 tablespoons Saltpetre (potassium nitrate) (Finely ground; use pink curing salt as modern substitute); 4 tablespoons Black pepper, finely ground (Divided for multiple applications); 1 tablespoon Ground allspice (Part of hot spice mixture); 1 teaspoon Ground cloves (Part of hot spice mixture); 1 teaspoon Ground cinnamon (Part of hot spice mixture); 1 tablespoon Brown sugar (Moist brown sugar preferred); 4 lemons Lemon rind, finely pared (Avoid white pith); 4 lemons Fresh lemon juice (From the same lemons as rind); 1 tablespoon Brandy or other spirit (For mixing with lemon rind); 1 pound Beef fat or suet, thinly sliced (For wrapping the beef); 4 cups All-purpose flour (For pie crust); 1.5 cups Water (For making coarse pie crust)

A heavily spiced and corned round of beef, cured over seven days with saltpetre, pepper, and hot spices, then wrapped in fat and baked in a pastry crust. This traditional preservation method creates an intensely flavored beef roast.

⏱ Prep: 1h

🍳 Cook: 4h

⏰ Total: P7DT5H

🍽 Servings: 12 servings

Ingredients

4 pounds Round of beef (Good quality round cut)
2 pounds Coarse salt (Divided into portions for curing)
2 tablespoons Saltpetre (potassium nitrate) (Finely ground; use pink curing salt as modern substitute)
4 tablespoons Black pepper, finely ground (Divided for multiple applications)
1 tablespoon Ground allspice (Part of hot spice mixture)
1 teaspoon Ground cloves (Part of hot spice mixture)
1 teaspoon Ground cinnamon (Part of hot spice mixture)
1 tablespoon Brown sugar (Moist brown sugar preferred)
4 lemons Lemon rind, finely pared (Avoid white pith)
4 lemons Fresh lemon juice (From the same lemons as rind)
1 tablespoon Brandy or other spirit (For mixing with lemon rind)
1 pound Beef fat or suet, thinly sliced (For wrapping the beef)
4 cups All-purpose flour (For pie crust)
1.5 cups Water (For making coarse pie crust)

Anglo-Indian

Corned Round of Beef

A traditional method for corning beef using salt, lime, saltpetre, and brown sugar over a 4-day curing process. The beef is rubbed with a spiced salt mixture and turned regularly to create flavorful corned beef.

British

Hunters’ Pudding

A traditional steamed pudding with suet and spices, perfect for a hearty dessert.

Anglo-Indian

Spiced Collared Brisket

A heavily spiced and preserved beef brisket that is brined, rolled, wrapped in pastry, and baked. This version is designed for long-term preservation with doubled salt and the addition of hot spices and condiments.

Jewish

PICKLED MEAT—HOME-MADE CORNED BEEF

This classic recipe for homemade corned beef offers a taste of traditional Jewish cooking, perfect for a hearty and flavorful meal. The brisket is slow-pickled in a brine of water, salt, and spices, resulting in tender, savory meat. Enjoy this comforting dish served hot or cold, sliced thin, and paired with your favorite sides.