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Christmas is coming, and it looks like I won't be getting over to Ireland, nor will the Mammy be coming over with a consignment of spiced beef. So, does anyone have a good, proven recipe?

Used to get one in Superquinn each year, but if I understand correctly, our Munster brethren should have better recipes. <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

Thanks!

Bar

Funny enough I saw a documentary on making spiced beef , alongside the Documentary on Beamish.


Use a HDPE tub , Fill it with water and salt it until you get it so that a clean potatoe will float , If the potatoe sinks it needs more salt .

Take your piece of beef and pirce it through in several spots with a knife ,
Dump it into the salted water and leave for 1 1/2 weeks in the fridge .

The beef should be corned fully through by then . Spice it with your selection of spices , get loads on and dump your salty water , put your spiced beef back into it's container and back in the fridge for three days to dry out a bit . Spice again and vacuum seal ready for cooking .


Personally I reckon the choice of spices is the big secret , Your local Wurst meister might have some suggestions for a good spice mix .



I'm thinking of doing my own this year too , for the laugh like .


Edit : Just thinking about this now the pickling water might need some sugar in it too . The guy didn't mention it in the doc , but It's what I always understood corning to be , salt and sugar , or vinegar and sugar

Ah, forgot about the corned part. Not sure what the German for silverside of beef is, but will give that a go! <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

Yeah, the spices is the thing. I did a roast beef today and made a spice rub. Pepper, salt, paprika, oregano, cumin and a load of all spice (crushed the berries). That made me think of the spiced beef. So, any family recipes handed down through the generations? <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

Ballymaloe ( Darina Allen ) Recipe for the spice , they use it to dry spice ( no Corning )

8 ozs (225g) demerara sugar
12 ozs (340g) salt
½ oz (15g) saltpetre (available from chemists)
3 ozs (85g) whole black pepper
3 ozs (85g) whole allspice (pimento, Jamaican pepper)
3 ozs (85g) whole juniper berries

Whizz it all up very fine in the blender


found it here <!-- m --><a class="postlink" href="cookingisfun.ie/pages/letters/archive.ph...dcorkfstival17th.htm">cookingisfun.ie/pages/letters/ar ... al17th.htm

I Reckon allspice , pepper salt sugar and gin would make a great rub . and gin is an alcohol , It'd make it more craftbrewer worthy. I think the trick is you cant have enough spice in it , the more you get in the better

Nice one! Good to see that my taste bids weren't off so. I didn't realise all spice was one of the main spices in it. That'll be first on the list of recipes to consider. I'd nearly corn the beef just to have corned beef again. Love that stuff!

I usually simmer it in beer, so this year could use the peat-smoked stout I just bottled this evening. Although it's pretty heavy on the bitterness front (c. 70 IBUs) so it might not go so well.

Nah ,

That sounds great . Hope it goes well !!


Simmered in beer , mmmmmmm