Irish spiced beef

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Preparation info

  • Serves

    20

    • Difficulty

      Medium

Appears in

The Richard Corrigan Cookbook

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