Irish Spiced Beef -- A Christmas Tradition
This Irish delicacy has transformed a bit in the US in the form of corned beef but in Ireland has wonderful overtones of allspice and juniper. One of my favorite cured meat recipes, and easy enough to do at home.
Note the proportions of saltpeter and prague powder are NOT interchangeable. Make sure you know what you are using.
Recipe -- per kg of beef (rump roast, or silverside/bottom round, though large pieces of top round can be used).
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1/4 cup brown sugar
2T allspice, whole
1T black pepper
2T juniper berries
1/2 tsp of prague powder (pink pickling salts) OR 1T saltpeter
1/4 cup salt
Mix the salt, sugar, and prague powder or saltpeter together. Mill the spices in s spice mill or grinding stone. Mix the spices into the salt mixture
Pack the spice mixture around the meat and set in a covered bowl turning every few days for between four days and a week. Liquid will form in the bowl and the meet will dry out a bit.
Remove from liquid and tight tightly with kitchen yarn. Simmer for 45 min per kg or so, until it is somewhat tender. Remove.
To eat warm, cut string and slice, and serve immediately. If you want to keep it cold, place it in another high side container and press under a cutting board weighted with at least 4 cans of vegetables for 12 hours (it will then keep in the fridge for up to six weeks). Also the meat keeps better with a longer brining.
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Spiced Corned Beef Recipe | Floyd on Britain & Ireland | BBC Studios
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'.
This is a channel from BBC Studios who help fund new BBC programmes. Service information and feedback:
Irish Guinness Spiced Beef | Christmas Around The World Ireland
Today Chef Drew is taking us to another of his favorite countries, Ireland! This is a simple recipe that you can definitely crank out if you've got the patience. You'll just need to season the meat, let it cure for 10-days, then finish it off with a short cook!
Get the recipe here grillagrills.com/recipes/irish-christmas-spiced-beef/
Don't forget to check out our other episodes that have released so far, and keep an eye out for more next Tues-Thurs at 1:30.
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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.
How to Prepare Irish Spiced Beef
Hi, I'm Dan Carbery and in this video I'll be showing you how to prepare Irish Spiced Beef, a traditional Irish Christmas dish....I hope you like it.
The method shown here uses a wet briming process, and the spice mix for this can be ordered from most home curing suppliers...details for my suppliers are below. Spiced Beef is basically Irish Corned Beef seasoned with spices over a period.
UK - Surfeys Home Curing Supplies - + 44 (01) 1903 866209
IRL - McDonnells - +353 (01) 677 8123
These spices mixes contain mostly allspice, and you can add additional ground cloves to suit your taste if needed.
Thanks for watching...Dan x