A spiced beef that takes 3 weeks to marinate and then is wonderful served cold or hot.
Mix together salt, sugar and salt petre and rub well into meat. Let stand 24 hours in a cool place.
Combine spices and rub into meat. Put meat and liquid from first step into the crock. Let stand in a crock in a cold place. Turn meat every day for three weeks in liquid in the crock.
Wrap meat in 2 or 3 layers of aluminum foil. Bake in roasting pan in 300 degrees oven until rare. Cool slowly in foil. Put roast and juices in Tupperware type dish in fridge. If the roast is very lean, have a piece of suet rolled inside the roast or put a few pieces inside the foil before baking.
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Serving Size: 1 Serving (670g) | ||
Recipe Makes: Servings | ||
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Calories: 1796 | ||
Calories from Fat: 47 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 74559.5mg | 2571 % | |
Potassium 974.3mg | 26 % | |
Total Carbohydrate 454.6g | 134 % | |
Dietary Fiber 9.2g | 37 % | |
Sugars, other 445.4g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1796
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