73305178 - sliced corned beef on a wooden cutting board, garnished with pepper corns and brussel sprouts ready to serve as a party platter

73305178 - sliced corned beef on a wooden cutting board, garnished with pepper corns and brussel sprouts ready to serve as a party platter

Irish Spiced Beef

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Ingredients

  • 4-6 lb. lean cut of beef (topside or silverside)

Spice Ingredients:

  • 5 tsp. ground bay leaves
  • 2 tsp. ground cloves
  • 3 tsp. ground ginger
  • 3 tsp. ground mace
  • 1 tsp. pepper
  • ½ tsp. ground allspice
  • 4 cloves garlic, crushed
  • 6 T Pioneer® Golden Light Brown Sugar
  • water
  • Selection of flavorings, such as onions, parsnips, turnips, carrots, celery and a bunch of herbs
  • 6-7 pints cold water
  • ½ pint Guinness (optional)

Directions

  1. Tie the meat into a neat shape. Combine bay leaves, cloves, ginger, mace, pepper, allspice, garlic and Pioneer® Golden Light Brown Sugar in a large glass bowl, mix well and add the meat, turning to spread all the spices over the meat.
  2. Add enough water making sure there is enough liquid to cover the meat. Cover and refrigerate for 1 week, turning daily. (Traditionally the beef is pickled for 1 week, but can be done in 24 hours).
  3. When the beef is thoroughly pickled, put into a large pot with the marinade. Cover with water, bring to a boil, reduce heat and simmer for 2–2 ½ hours.
  4. During the last 30 minutes of cooking add the Guinness, if desired, for extra flavor. When cooked, remove the meat from the cooking liquid, wrap tightly in waxed paper and foil to set the shape and leave to go cold. Refrigerate overnight before serving. Slice and serve with pickles.
 

Cook's Note

Boned and rolled brisket of beef, also known in Ireland as top breast of beef, can be used. It cuts into very neat circular slices, but takes 4-5 hours to cook.
 
 
 

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