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
- ^ Recipe for traditional dry spiced beef Archived 2008-12-26 at the Wayback Machine - An Bord Bia
- ^ Specialities of Coughlan butchers - Coughlan Butchers, English Market, Cork
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |
 | This Ireland-related article is a stub. You can help Wikipedia by expanding it. |