Spiced beef
Spiced beef (Irish: mairteoil spíosraithe) is a cured and salted joint of rump or silverside beef, which is traditionally served at Christmas or the New Year in Ireland, especially County Cork. It is a form of salt beef, cured with spices and saltpetre, and is usually boiled, broiled or semi-steamed in water, Guinness (or a similar stout), and then optionally roasted for a period after.[1]
 Packaged/processed spiced beef | |
| Type | Salt beef |
|---|---|
| Place of origin | Ireland |
| Region or state | County Cork |
| Main ingredients | Beef |
| Ingredients generally used | Spices, saltpetre, water, beer |
| Similar dishes | Pastrami |
It is somewhat similar to Pastrami.
Varieties of spices used include pimento, cinnamon, ground cloves, ginger and black pepper.[2]
See also
References
- Recipe for traditional dry spiced beef Archived 2008-12-26 at the Wayback Machine - An Bord Bia
- Specialities of Coughlan butchers - Coughlan Butchers, English Market, Cork
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.