Elisabeth Luard

Irish Christmas Beef

Preparation info
    • Difficulty

      Easy

Appears in
Sacred Food: Cooking for Spiritual Nourishment
Sacred Food

By Elisabeth Luard

Published 2001

  • About

This is not at all like regular spiced beef, as the spices are quite dry and form a thick crust that keeps out the air. The meat can be kept in a cool place or in the refrigerator for 4-5 months while uncooked, or a month after cooking. The longer you keep it, the more it shrinks, and the denser the texture.

Ingredients

  • 6 lbs / 2.7 kg boned joint salt beef
  • 12 tablespoons ground allspice

Method

  1. Dry the meat thoroughly. Mix the spices together and rub the mixture all over the cut surfaces.
  2. Put the joint in an earthenware dish and pile on the loose spices. Turn it every day or so, and pat down the spices. The beef will soon develop a thick crust.
  3. When you are ready to cook it—say 2-3 days before Christmas—tie the joint up neatly and bring it t