Name: Irish spiced beef
Yield: Serves 20
Cuisine: Irish
Ingredients: 1 large celery stick, trimmed and roughly chopped; 1 joint of topside of beef (about 2.7 kg), tied without fat; 1 onion, peeled and roughly chopped; 1 tablespoon juniper berries, lightly broken; 15 g saltpetre (optional); 1 bay leaf; 450 g sea salt; 1 large carrot, peeled and diced; 4 garlic cloves, peeled and chopped; 225 g demerara sugar; 1 garlic clove, peeled; 1 large carrot, peeled and roughly chopped; 1 bottle (75 cl) red wine; good mustard or horseradish; 3 whole cloves; 1 tablespoon coriander seeds, lightly broken; sauce for serving; 1 tablespoon black peppercorns, lightly broken; 1 fresh red chilli, chopped; 1 celery stick, trimmed and diced

Preparation info

Serves
20

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

The beef can also be served hot, with baby beetroots and leeks. As a main course it will serve about 12. A good butcher who salts his own meat may sell you a small quantity of saltpetre, or you can omit it.

Ingredients

1 joint of topside of beef (about 2.7 kg), tied without fat
1 large celery stick, trimmed a

Method

Combine all the ingredients for the brine in a non-reactive saucepan and add 500 ml of water. Bring to the boil, stirring to dissolve the salt and sugar. Remove from the heat and leave until cold.

Put the joint of beef in a large bowl. Pour over the brine and cover. Leave in the fridge for

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Ingredients

Method

Part of