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Spiced Beef
Spiced Beef is a traditional Northern Irish recipe for a classic dish of salted beef that's boiled with vegetables before being roasted with a spiced sugar coating. The full recipe is presented here and I hope you enjoy this classic Northern Irish version of: Spiced Beef.
prep time
20 minutes
cook time
250 minutes
Total Time:
270 minutes
Additional Time:
(+3 hours cooling)
Serves:
8
Rating: 
Tags : Spice RecipesBeef RecipesVegetable RecipesBritish Recipes
This is a traditional Northern Irish dish of salted silverside of beef that's boiled and then roasted with a spiced coating which is also common to the North of England.
Ingredients:
1.8kg salted, rolled, silverside of beef
1 onion, sliced
4 carrots, sliced
1 small turnip, peeled and sliced
8
cloves
100g Muscovdo sugar
1/2 tsp
mustard powder
1 tsp ground
cinnamon
juice of 1 lemon
Method:
Ask your butcher how long the beef has been salted. If it's been a long time then soak the beef in a very large bowl of cold water over night to extract the excess salt. If you cannot get salted beef then buy a rolled silverside and soak for 2 days in a bucket of brine with 1 tbsp pickling spices.
Rinse the beef then tie up with butcher's twine into a neat joint and place in a large pan along with the vegetables. Cover with water and slowly bring the mixture to a boil. Skim the surface to remove any scum as it rises then reduce to a simmer, cover and cook for about 3 1/2 hours, or until the meat is tender. Take off the heat and set aside to cool in the liquid for at least 3 hours.
After this time, drain the meat well then transfer the joint to a roasting tin (if the stock is not too salty reserve as a beef stock, otherwise discard) and stick the cloves into the fat covered surface (make certain this is uppermost). Combine the sugar, mustard powder, cinnamon and lemon in a bowl then spread evenly over the meat.
Transfer to an oven pre-heated to 180°C and roast for between 40 minutes and 60 minutes, or until nicely coloured and heated through. Make certain you baste the meat with the pan juices at least every 20 minutes or so. This roast can be served either hot or cold.
