Eaten hot or cold, spiced beef is traditionally served on St. Stephen’s Day (26th December) and is usually served decorated with holly and red ribbons.
Ingredients for making Irish Spiced Beef
- 4 lb rolled salted silverside
- 1 onion, peeled and sliced
- 1 small turnip, peeled and sliced
- 3 carrots, peeled and sliced
- 1 bay leaf
- 12 cloves
- 2 oz soft brown sugar
- Juice of 1 lemon
- ½ teaspoon each of ground cinnamon, allspice and nutmeg
- 1 level teaspoon mustard powder
How to make Irish Spiced Beef
Soak the meat overnight in cold water.
Next day, rinse well and tie up with kitchen string to form a firm, neat joint.
Put the onion, turnip and carrot in a large saucepan, place the meat on top, add the bay leaf then cover with cold water.
Bring to the boil, skim then cover and simmer gently for 3 ½ to 4 hours. Leave to cool completely in the liquid.
Preheat oven to 350 degrees F.
Drain the meat very well, place in a roasting tin and stick with the cloves. Mix together the remaining ingredients and spread over the meat.
Bake for 40 minutes, basting from time to time.
Remove the string.
Serve hot or cold.
If desired, a little Guinness can be added to the water in which the meat is boiled for that extra flavour.