Spiced beef

Packaged/processed spiced beef

Spiced beef (Irish: mairteoil spíosraithe) is a cured and salted joint of rump or silverside beef, which is traditionally served at Christmas or the New Year in Ireland, especially County Cork. It is a form of salt beef, cured with spices and saltpetre, and is usually boiled, broiled or semi-steamed in water, Guinness (or a similar stout), and then optionally roasted for a period after.[1]

It is somewhat similar to Pastrami.

Varieties of spices used include pimento, cinnamon, ground cloves, ginger and black pepper.[2]

See also

References

  1. ↑ Recipe for traditional dry spiced beef Archived 2008-12-26 at the Wayback Machine. - An Bord Bia
  2. ↑ Specialities of Coughlan butchers - Coughlan Butchers, English Market, Cork
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