Dutch-salted Beef is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method for salting or brining beef with treacle, saltpetre and salt prior to boiling or to smoking. The full recipe is presented here and I hope you enjoy this classic British version of: Dutch-salted Beef.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
THE DUTCH WAY TO SALT BEEF.
661. INGREDIENTS.—10 lbs. of lean beef, 1 lb. of treacle, 1 oz. of saltpetre, 1 lb. of common salt.
Mode.—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.
Time.—17 days.
Seasonable at any time.
Modern Redaction
Ingredients:
4.5kg lean beef
450g treacle (molasses)
30g saltpetre (sodium or potassium nitrite)
450g salt
Method:
Rub the beef all over with the treacle set in a dish and refrigerate for 3 days, turning and rubbing the meat frequently to coat evenly.
After this time, wipe the meat then combine the salt and saltpetre and rub thoroughly into the meat. Place in a non-reactive dish and cover with clingfilm. Turn and rub the salt in every day for ten days.
After this time, roll the meat up in a coarse cloth then press under a large weight then smoke it to preserve and freeze to store.
To cook, boil the meat and once boiled place a weight on it to press. Serve cold, cut into thin slices.
