Irish spiced beef

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

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

Europe
Ireland
Main course
Winter
Gluten-free
Spicy

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