Cork Spiced Beef Preparation 2021 Part 3
For the second year in a row, we decided to make Cork Spiced Beef for Xmas. It's a traditional recipe from Cork City, Ireland, and is really delicious as a side with your Xmas dinner.
Recipe:
The beef was bought at Chef's Store in Coos Bay, Oregon.
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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Paula McIntyre:
Savor the Flavors of Ireland with Mouthwatering Irish Spiced Beef
#IrishSpicedBeef #IrishCuisine #FlavorsOfIreland #StPatricksDay #TraditionalRecipes #IrishFood
video made by M V C
Join us on a culinary journey to the Emerald Isle as we prepare an incredible Irish Spiced Beef recipe. This tender and flavorful dish features succulent beef brisket infused with aromatic spices like cloves, cinnamon, and allspice, creating a taste sensation that will transport you straight to Ireland. Perfect for St. Patrick's Day or any occasion, this recipe will impress your family and friends. Watch the video to learn how to create this delectable Irish Spiced Beef and bring a taste of Ireland to your table!
IrishSpicedBeef, IrishCuisine, FlavorsOfIreland, StPatricksDay, TraditionalRecipes, IrishFood
Cork Delicacies - Tripe, Spiced Beef, Donkey's Gudge, Drisheen - James N Healy 1972 - RTE Ireland
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.