Spiced Corned Beef recipe - Floyd on Britain & Ireland - BBC
Chef Keith Floyd is in Cork, Ireland to learn how spiced corned beef is prepared and cooked. Includes details on the best method to cook tradtional Irish mash, or colcannon. Great meal ideas from BBC classic cookery show 'Floyd on Britain & Ireland'.
Lizzy Lyons's Spiced Beef
Welcome To My Kitchen: IRISH SPICED BEEF
Hello! This is a tried and true recipe from Taste Of Home. This recipe takes a little effort to make but the flavor that goes throughout the beef, is fantastic. You have to make this, to see what I am talking about. :-)
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Irish Spiced Beef
Ingredients
• 1 fresh beef brisket (6 pounds)
• 1/3 cup packed brown sugar
• 3/4 cup coarse sea salt
• 1/4 cup chopped onion
• 4 bay leaves, crushed
• 3 teaspoons pepper
• 2 teaspoons dried rosemary, crushed
• 2 teaspoons dried thyme
• 1-1/2 teaspoons ground allspice
• 1-1/2 teaspoons ground cloves
• 4 medium onions, sliced
• 4 medium carrots, sliced
• 2 celery ribs, sliced
• 2 cups stout or beef broth
• Rye bread, Swiss cheese slices and Dijon mustard
Directions
1. Place beef in a 15x10x1-in. baking pan; rub with brown sugar. Refrigerate, covered, 24 hours.
2. In a small bowl, mix salt, chopped onion, bay leaves and seasonings; rub over beef. Refrigerate, covered, 3 days, turning and rubbing salt mixture into beef once each day.
3. Preheat oven to 325°. Remove and discard salt mixture. Place beef, onions, carrots, celery and stout in a roasting pan. Add water to come halfway up the brisket. Roast, covered, 4-4-1/2 hours or until meat is tender. Cool meat in cooking juices for 1 hour.
4. Remove beef; discard vegetables and cooking juices. Transfer beef to a 13x9-in. baking dish. Refrigerate, covered, overnight.
5. Cut diagonally across the grain into thin slices. Serve with rye bread, cheese and mustard.
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Spiced Beef with Lir Whiskey | Lir Irish Whiskey
Steak night is always a treat, but this one is something special! This delicious creation combines the highest-quality grass-fed Irish rump steak and marinates it in Lir Green Crest Whiskey marinade.
View recipe here:
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Website: glensofantrimdistillery.com
Paula McIntyre:
How to make Irish Spiced Beef
Hi Everyone!
Today's recipe is an exercise in patience, but absolutely worth it.
There's more to be said about Spiced Beef than I will go into here, so to make a long story short, I'll just say that you could consider it a type of corned beef with a really sexy jacket on!
DISCLAIMER ALERT!!
My intention here is not to discourage anyone from trying this recipe, rather to highlight some important information about the salt used.
The internet is awash with information on curing salts and you can research it to your heart's content, but if you just want to try your hand at making spiced beef from scratch, follow the recipe below and all should be well!
For this recipe I've used Curing or Corning Salt which I bought at a Polish shop that specialises in Eastern European produce.
The brand I used is O'Sole Sol Peklowa, and the quantities used were as instructed on their website.
Here's the link to that site;
An up to date browser should offer to translate the page for you.
This is not an affiliate link or endorsement.
Please Note:
It contains 0.5% - 0.6% SODIUM NITRITE.
It is a curing salt and must not be used in place of regular table salt.
Store it separately, label it well and keep it out of sight and reach of anyone who could mistake it for normal salt.
Ok, with that out of the way, let's do this!
As you'll see in the video, I cured my meat in a ziplock bag. If you have a large enough pot and space in your refrigerator to hold the beef completely submerged, then by all means do that.
The ratio of the Curing Salt to Water is 60grams Salt to 1litre Water.
You'll need;
For the Cure(Brine)
1L Water
60g Curing Salt(see note above)
2 Bay Leaves
1 teaspoon Juniper berries
2 teaspoon Brown Mustard Seeds
1.4kg Beef (Topside, trimmed of excess fat and tied)
For the Spice Rub
1.5 tablespoon Allspice(Pimento) whole
1.5 tablespoon Juniper Berries whole
1 tablespoon Black Peppercorns
1 tablespoon Cloves
1 teaspoon Nutmeg, grated
1 teaspoon Ginger powder
1/2 teaspoon Cinnamon
Method;
Add the salt to 200ml of the water. Heat and stir to dissolve. Add the bay leaves and other spices and top up with remaining 800ml of water to cool it down.
Place the beef in a ziplock bag and cover in the brine. Expel the excess air and seal the bag. Store in a container in the fridge for 5 days, turning daily to ensure even curing.
After 5 days, remove from the bag, rinse briefly and dry on a clean cloth.
Meanwhile, grind the spices for the rub as fine as possible and rub into the beef, pressing it into the meat and any corners or cracks.
Return to the container and refrigerate, uncovered, for 7 days turning daily.
After 7 days, place the beef in a large pan and cover with cold water. Bring to the boil, skimming off any scum that rises, and simmer for 2 hours over a gentle heat.
Allow to cool in the pot and when cool, remove from the pot and slice as desired.
This beef can be enjoyed warm or cold with English mustard, Picalilly or any other pickles, relish or chutney.