Cold Sliced Beef with Mustard and Bread

Name: Cold Sliced Beef with Mustard and Bread
Yield: 4
Ingredients: Cold roasted or boiled beef, thinly sliced — 500 g (1.1 lb); Yellow or brown mustard seeds — 3 tbsp; Cider vinegar — 3 tbsp; Honey — 1 tbsp; Fine salt — 1/2 tsp; Thick slices manchet or maslin bread — 4; Small bunch watercress, for serving — 1

The Quirky Foodster Team

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Servings

Ingredients

Cold roasted or boiled beef, thinly sliced — 500 g (1.1 lb)
Yellow or brown mustard seeds — 3 tbsp
Cider vinegar — 3 tbsp
Honey — 1 tbsp
Fine salt — 1/2 tsp
Thick slices manchet or maslin bread — 4
Small bunch watercress, for serving — 1

Method

Grind the mustard seeds coarsely in a mortar and pestle, or pulse briefly in a spice grinder.
Transfer the ground mustard to a small bowl and stir in the cider vinegar, honey and salt.
Cover and leave to stand for at least 30 minutes, or up to overnight, to allow the flavours to develop and the mustard to soften slightly.
Slice the cold beef thinly against the grain and arrange on a serving platter.
Serve the beef with the mustard, thick slices of bread and a handful of fresh watercress.

Introduction: Thin slices of cold roasted or boiled beef served with sharp mustard and fresh bread made for a quick, satisfying Tudor midday meal, especially for those working outside the home.

Cultural Background: Cold meats were a practical staple for Tudor working people and travellers, since leftover roasted or boiled beef from a previous day’s meal could be sliced and eaten without further cooking. Mustard, ground fresh at the table from seed and vinegar, was one of the most popular condiments of the age and was recorded as a favourite of Henry VIII’s household.

Tips: (cid:127) Letting the mustard rest overnight in the refrigerator mellows its heat and deepens the flavour considerably. (cid:127) This dish is an excellent way to use leftovers from the Roast Capon or another roasted joint made earlier in the week.

Variations: (cid:127) Horseradish root, grated fresh, can be used alongside or instead of mustard for a different sharp accompaniment. (cid:127) Cold mutton or venison can be substituted for beef.

Storage: Store the beef and mustard separately in airtight containers in the refrigerator; beef keeps for up to 3 days and mustard for up to 2 weeks.

Reheating: This dish is intended to be served cold and should not be reheated.

Nutrition: Per serving (approx.): 310 kcal, 26 g protein, 22 g carbohydrate, 12 g fat, 2 g fibre, 480 mg sodium.

FAQs:

Q: Can I use pre-ground mustard powder instead of whole seeds?

A: Yes, substitute 2 tablespoons of mustard powder mixed with the vinegar, though whole ground seeds give a more authentic, textured result. (cid:127) Q: How long does the mustard keep? A: Stored in an airtight jar in the refrigerator, this mustard keeps well for up to 2 weeks.