Dry Spiced Beef

Recipe by Anne Harrington

This is the traditional dry spiced beef, usually reserved for Christmas but also excellent for summer salads. Serves 10.

I married 30 years ago in September and for my first Christmas, my husband's Aunt Nancy introduced me to 'Spiced Beef' - being from Cork and me a being a Dub! I've continued with the tradition for family Christmas every year since and have been like a disciple in the Big Smoke introducing my family and friends to this Munster tradition.

Ingredients

2½-3 kgs eye of the round, topside or silverside of beef

75g brown sugar

25g black peppercorns

12g allspice berries

25g Juniper berries

12g ground cloves

12g salt

12g saltpetre (Check with your pharmacist – they may be able to source it for you.) 

To Prepare

1. Trim the beef. Next rub the beef all over with the sugar and leave it for two days in a bowl in the fridge.
    
2. Crush the peppercorns, allspice and juniper berries together in a mortar and pestle. Mix with the cloves, salt and saltpetre. Rub the beef thoroughly with the spices.
    
3. Cover and store in the fridge for 6-7 days. Turn the beef daily in the mixture.

To Cook

1. Place the beef in a deep casserole dish as near to its size as possible. Add 250ml water and cover tightly.
    
2. Cook in a very low oven, Gas Mark 1, 140°C (275°F) for five hours.
    
3. Leave it to cool in the liquid for 2-3 hours and then remove and wrap it in tin foil. Store in the fridge.
    
4. Serve in thin slices with brown bread and Apricot and Almond Chutney.  

Apricot and Almond Chutney 

This is my addition to the tradition, credit to Bord Bia, and is wonderful with Spiced Beef or with a wedge of farmhouse cheese and brown bread. Makes 1 litre.

Ingredients

450g dried apricots, chopped (no soak are very convenient)

225g brown sugar

1 onion, chopped

500ml wine vinegar

1 cooking apple, chopped

2 tablesp. fresh root ginger, grated

½ tablesp. coriander seeds, toasted and crushed

75g almonds, blanched and roughly chopped

Dash of Tabasco and salt

To prepare

1. Mix all the ingredients in a large saucepan.
    
2. Heat gently, stirring all the time, until the sugar has dissolved. Simmer for about an hour (don't overcook).
    
3. Spoon into warmed, sterilised jars and seal immediately. The chutney will improve with keeping.