Collared Beef is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic method of preserving beef shank in salt and saltpetre before coating in herbs and boiling until cooked. The full recipe is presented here and I hope you enjoy this classic British version of: To Warm up Collared Beef.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Collared Beef that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF COLLARED.—Lay the thin end of the shank of beef into a dish with salt and saltpetre; turn and rub it every day for a week, keeping it in a cool place in the meantime. Take out all bone and gristle, remove the skin of the inside part, and cover the meat with the following seasoning, cut small : a handful of parsley and sage, a few sprigs of thyme and marjoram, salt, pepper, and allspice. Roll the meat up as tight as possible, tie it round with broad tape, and boil it gently for seven or eight hours. Place the beef under a heavy weight while hot, and it will then assume an oval form.
Modern Redaction
Ingredients:
shank of beef (only the tapered end) [about 3kg]
300g coarse sea salt
1 tsp saltpetre (essential to preserve the beef and stop bacteria — substitute sodium nitrate or potassium nitrate)
1 bunch of parsley and thyme, finely chopped
4 sprigs of thyme, finely chopped
4 sprigs of marjoram, finely chopped
salt, and freshly-ground black pepper, to taste
1/2 tsp ground allspice
Method:
Combine the salt and saltpetre and strew a little in the base of a glass or ceramic bowl large enough to told the meat. Pour the remaining salt and saltpetre mix over the meat then cover with clingfilm and set aside in the refrigerator for 1 week. Each day during this time turn the meat and rub the salt mix into the meat.
After this time, wash the excess salt from the surface of the meat then butterfly the meat open, removing any bone, gristle and internal silverskin. Cover the surface of the meat with a mix of the herbs, salt, black pepper and allspice. Roll the meat tightly and secure with butcher's twine then place in a pan, cover with water, bring to a boil and cook gently for about eight hours, topping-up the water as needed.
After this time, remove the beef from the cooking liquid then place between tow plates, put a heavy weight on top and set aside to cool. Either serve cold and sliced or re-heat the meat to serve.
