Irish spiced beef

Irish spiced beef


2 people made this

About this recipe: Traditionally available in Irish butchers on the run up to Christmas, the smell of this when it's being prepared marks our Christmas count down! Best sliced thinly with cheese and pickles, or as a replacement for pastrami in sandwiches. It will serve lots as it is a strong flavour. We usually start ours the week before Christmas and cook on Christmas eve.

cupcakemaker Anglesey, Wales, UK

Serves: 10 

  • 4 bay leaves
  • 12 cloves
  • 7 blades of mace
  • 2 cloves of crushed garlic
  • 55g (2 oz) brown sugar
  • 30g (1 oz) saltpetre (optional)
  • 450g (1 oz) salt
  • 3kg (7 lb) beef roasting joint, not rolled
  • 3 carrots, halved
  • 3 onions, halved
  • bundle fresh herbs

Prep:7days  ›  Cook:2hr  ›  Extra time:12hr cooling  ›  Ready in:7days14hr 

  1. In a large roasting dish mix all the ingredients apart from the last four to form a cure. Place beef on top and rub all over with cure.
  2. Cover really well with foil then cling film and leave somewhere cool and dark for 7 days.
  3. Rub and turn everyday. It will shrink, darken and feel hard to the touch, this is normal.
  4. On the 7th day rinse clean, place in a large pan with the carrots, onions and herbs. Cover with water and boil for around 2 hours.
  5. Place on a dish or deep plate with another one inverted on top, and wrap tightly to compact the meat as it cools. Leave overnight, then slice thinly and enjoy!

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