Description
Spiced Beef is a festive and flavorful delicacy from Cork, traditionally enjoyed during Christmas but cherished year-round. The beef is cured in a mixture of spices—like cloves, allspice, black pepper, and sugar—then slow-cooked until tender. It’s usually served cold, thinly sliced, and paired with crusty bread or mustard.
Recipe Summary
- Preparation Time: 20 minutes (plus 5–7 days curing time)
- Cooking Time: 3–4 hours
- Serving Size: Serves 8–10
Ingredients
For the Cure:
- 4–5 lb (2–2.5 kg) beef brisket (flat cut, well-trimmed)
- ½ cup brown sugar
- ½ cup coarse sea salt
- 1 tbsp cracked black pepper
- 1 tbsp whole allspice
- 1 tbsp whole cloves
- 1 tbsp juniper berries (optional)
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 4 garlic cloves, crushed
- 1 bay leaf, crumbled
For Cooking:
- 1 onion, quartered
- 1 carrot, chopped
- 1 celery stalk, chopped
- Water to cover
Instructions
- Prepare the Spice Mix: In a bowl, mix all the curing ingredients together.
- Rub and Cure: Rub the spice mixture thoroughly all over the beef. Place in a large ziplock bag or non-metallic dish, cover, and refrigerate for 5 to 7 days. Turn the beef daily to ensure even curing.
- Rinse and Simmer: After curing, rinse the beef under cold water to remove excess spices. Place in a large pot with onion, carrot, and celery. Cover with water and bring to a boil. Skim any foam, then reduce to a gentle simmer.
- Cook Slowly: Simmer the beef for 3 to 4 hours until tender. You can use a slow cooker on low for 8 hours as an alternative.
- Cool and Slice: Let the beef cool in the broth. Once cooled, wrap and refrigerate until firm. Slice thinly and serve cold.
Serving Suggestions
- Serve with crusty brown bread, mustard, or pickles.
- Excellent in sandwiches or as part of a festive cold meat platter.
