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📝 Description
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73
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🥘 Ingredients
10 lbs. of lean beef, 1 lb. of treacle, 1 oz. of saltpetre, 1 lb. of common salt.
👨🍳 Method
Rub the beef well with the treacle, and let it remain for 3 days, turning and rubbing it often; then wipe it, pound the salt and saltpetre very fine, rub these well in, and turn it every day for 10 days. Roll it up tightly in a coarse cloth, and press it under a large weight; have it smoked, and turn it upside down every day. Boil it, and, on taking it out of the pot, put a heavy weight on it to press it.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at The Dutch Way to Salt Beef, and it was a journey back in time. I found the process of curing the beef to be a satisfying blend of patience and technique. The most surprising detail was the use of treacle, which I initially thought would make the beef too sweet. But it balanced beautifully with the salt, creating a depth of flavor that was truly unique. This recipe is perfect for the dedicated weeknight cook who enjoys a good project. The results are well worth the 17-day wait. The beef turned out tender, with a rich, smoky flavor that was unlike anything I've tasted before. I served it thinly sliced, with a side of horseradish and mustard, and it was a hit. Next time, I'll try experimenting with the smoking process, perhaps using different types of wood for added flavor.
