Main: Irish Spiced Beef
Source of Recipe
worldfamousrecipes.com
List of Ingredients
2-2.75 kg. /4-6 lb. Beef, topside or silverside
selection of flavourings, such as onions, parsnips, turnips, carrots,
celery and
a bunch of herbs
300 ml / 1/2 pint Guinness (optional)
For the pickle:
5 teaspoons ground bay leaves
2 teaspoons ground cloves
3 teaspoons ground ginger
3 teaspoons ground mace
1 teaspoon pepper
1/2 teaspoon ground allspice
4 cloves garlic, crushed
6 tablespoons brown sugar
250 g / 8 oz spiced pickling mixture or 25 g / 1 oz saltpetre or 500
g / 1 lb
coarse salt
3.35-3.95 litres/ 6-7 pints cold waterRecipe
Tie the meat into a neat shape. Combine all the spicing ingredients in a large glass bowl, mix well and add the meat. Make sure there is enough liquid to cover. Cover and refrigerate for 1 week, turning daily. When pickled, put into a large pot with the flavourings. Cover with water, bring to the boil, and simmer for 2- 2 1/2 hours. During the last 30 minutes of cooking the Guinness can be added for extra flavour, if liked. When cooked, remove the meat from the cooking liquor, wrap tightly in greaseproof paper and foil to set the shape and leave to go cold. Refrigerate overnight before serving carved in slices with pickles.
Boned and rolled brisket of beef, also knows in Ireland as top breast of beef, can be used. It cuts into very neat circular slices, but takes 4-5 hours to cook.
Traditionally saltpetre was used for spicing beef, but, it is not always easy to obtain nowadays. Spiced pickling mixture however, which should have the saltpetre already added, can be obtained from your butcher.
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