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Kippered Beef Recipe

  • 1 min read

Kippered beef is believed to have originated in the United Kingdom in the 19th century. The dish is a variation of the classic kipper, which is made with smoked herring. Beef was added to the dish in the 19th century, and it quickly became a popular dish. Kippered beef is now enjoyed all over the world.

Kippered Beef Recipe

Course: MainDifficulty: Medium


Prep time


Cooking time





Kippered beef is a delicious and hearty dish that is perfect for a cold winter day. It is made with thinly sliced beef that is marinated in a mixture of Worcestershire sauce, soy sauce, brown sugar, water, and Dijon mustard. The beef is then baked until it is cooked through and is served hot. Kippered beef is a popular dish in the United Kingdom and Ireland.


  • 1 pound beef chuck roast, thinly sliced

  • 1 tablespoon vegetable oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 cup Worcestershire sauce

  • 1/4 cup soy sauce

  • 1/4 cup brown sugar

  • 1/4 cup water

  • 1 bay leaf

  • 1 tablespoon Dijon mustard

  • In a large bowl, combine the beef, vegetable oil, onion, garlic, salt, pepper, Worcestershire sauce, soy sauce, brown sugar, water, bay leaf, and Dijon mustard.
  • Mix well to coat the beef in the marinade.
  • Cover the bowl and refrigerate for at least 24 hours, or up to 48 hours.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Remove the beef from the marinade and discard the marinade.
  • Place the beef in a single layer in a baking dish.
  • Bake for 1 hour, or until the beef is cooked through.
  • Serve hot.


  • For a more flavorful beef, use a chuck roast that has a lot of marbling.
  • You can also add other ingredients to the marinade, such as thyme, rosemary, or bay leaves.
  • To make the beef ahead of time, prepare the beef as directed and then store it in the refrigerator for up to 24 hours. When you are ready to bake, remove the beef from the refrigerator and let it sit at room temperature for 30 minutes before baking.
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