Irish Spiced Beef recipe
information
If the meat has not had a prolonged salting it may not need soaking, so check with your butcher when buying. Leisurely simmering ensures that the silverside is meltingly tender and a spicy mixture spread over it before roasting keeps the joint moist as it takes on a delicious flavour.
ingredients
1.8 kg (4 lb) salted rolled silverside
1 medium onion, skinned and sliced
4 medium carrots, sliced
1 small turnip, peeled and sliced
8 cloves
100 g (4 oz) dark soft brown sugar
2.5 ml (1/2 tsp) mustard powder
5 ml (1 tsp) ground cinnamon
juice of 1 lemon
1 medium onion, skinned and sliced
4 medium carrots, sliced
1 small turnip, peeled and sliced
8 cloves
100 g (4 oz) dark soft brown sugar
2.5 ml (1/2 tsp) mustard powder
5 ml (1 tsp) ground cinnamon
juice of 1 lemon
method
1. If necessary, soak the meat in cold water for several hours or overnight, then rinse. Tie up the meat to form a neat joint and put in a large saucepan or flameproof casserole with the vegetables.
2. Cover with water and bring slowly to the boil. Skim the surface, cover and simmer for 3 - 4 hours, until tender. Leave to cool completely in the liquid for 3 - 4 hours.
3. Drain the meat well, then put into a roasting tin and stick the cloves into the fat. Mix together the remaining ingredients and spread over the meat. 4. Bake at 180°C (350°F) mark 4 for 45 minutes to 1 hour, until tender, basting from time to time.
Serve hot or cold.
2. Cover with water and bring slowly to the boil. Skim the surface, cover and simmer for 3 - 4 hours, until tender. Leave to cool completely in the liquid for 3 - 4 hours.
3. Drain the meat well, then put into a roasting tin and stick the cloves into the fat. Mix together the remaining ingredients and spread over the meat. 4. Bake at 180°C (350°F) mark 4 for 45 minutes to 1 hour, until tender, basting from time to time.
Serve hot or cold.
serving amount
serves 6
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
