Cured beef with fennel salad
Brings a whole new meaning to rare beef, but it's so good, you'll never ask for well done again
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 15 minutes plus curing (up to 3 days)
- Put the beef in a plastic container or freezer bag with the bay leaves. Whizz the sugar, salt, seeds and orange zest in a food processor or grind the seeds and add to the sugar and salt. Tip this mix over the beef, making sure the meat is completely covered by it. Leave in the fridge for 3 days.
- Rinse the salt and sugar off the meat and pat it dry, then wrap in clingfilm until you need it (it will keep for a week in the fridge).
- Mix the shallots with the lemon juice and leave to soak for 15 minutes. Slice the fennel, using a very sharp knife or a mandolin, and toss it in a bowl with the shallot mix, and the parsley and capers. Serve with slices of the cured beef.
Per serving
143 kcalories, protein 18.1g, carbohydrate 6.2g, fat 5.3 g, saturated fat 2.1g, fibre 0.8g, salt 2.75 g
Recipe from olive magazine, July 2008.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/6549/
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Ingredients
- 500g piece beef fillet
- 2 bay leaves
- 200g golden caster sugar
- 100g coarse sea salt
- 1 tsp fennel seeds , toasted in a dry pan
- 1 tsp coriander seeds , toasted in a dry pan
- 1 orange , zested
FENNEL SALAD
- 2 shallots , finely chopped
- ½ lemon , juiced
- 1 large fennel bulb , or 2 small
- a handful flat-leaf parsley , chopped
- 1 tbsp baby capers (nonpareille) , rinsed and drained (or use normal capers, chopped)
Buy ingredients
Send the ingredients for this recipe instantly to: 
Search Good Food
0
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 15 minutes plus curing (up to 3 days)
Ingredients
- 500g piece beef fillet
- 2 bay leaves
- 200g golden caster sugar
- 100g coarse sea salt
- 1 tsp fennel seeds , toasted in a dry pan
- 1 tsp coriander seeds , toasted in a dry pan
- 1 orange , zested
FENNEL SALAD
- 2 shallots , finely chopped
- ½ lemon , juiced
- 1 large fennel bulb , or 2 small
- a handful flat-leaf parsley , chopped
- 1 tbsp baby capers (nonpareille) , rinsed and drained (or use normal capers, chopped)
Per serving
143 kcalories, protein 18.1g, carbohydrate 6.2g, fat 5.3 g, saturated fat 2.1g, fibre 0.8g, salt 2.75 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
16 December 2009
craigb rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.