Irish spiced beef?

[porkpal]

Parson snows, I guess this is a question for you.
In a recent post you made reference to Irish spiced beef, is this corned beef or somthing better? please post recipes anyone that has one, cause it sounds good!

thank you

Porkpal

[Parson Snows]

Though it is a cured beef it is different than corned/salted beef. I will post a couple of recipes for it in a day or so.

kind regards

Parson Snows

[porkpal]

many thanks parson



may the sausage be with you

porkpal

[Oddley]

While you are waiting for parson perhaps you would like to browse these recipies.

Irish Christmas
Spiced Beef 1
Spiced Beef 2

If you are worried about Nitrates/Nitrites in any of the recipies you can use 1 gram of Prague powder #1 per 1lb of meat as recommended. Instead of any other cures mentioned in the recipies. But still use the salt and spices in the recipies.

[Parson Snows]

Thanks for the help Oddley

with reference to Oddley's links, I have given them only a cursory "onceover " and note

1) this recipe is taken fom "A Taste of Ireland" by Theodora Fitzgibbon
2) AVOID "THE LITTLE IRISH COOKBOOK" COMPLETELY. I'll explain later.
3) Even though this mentions that a 10-14lb corned silverside is used, it only adds 1 Tblspn of salt in the spice mix?

As this dish is traditionally served at Christmas in Ireland the typical cut of meat that most families used was the rib eye/middle rib (boned) and eventually rolled.

Considering everything above, for now I would go along with using link number 1 "Irish Christmas"

I will post other recipes later, sorry but with Christmas approaching a tad snowed under.

Hope that this is of some use to you

kind regards

Parson Snows

[porkpal]

Thank you all for the recipes. I will one a try after christmas if I can hold out cause it sounds very good!

[Parson Snows]

When you do make it remember that it can be served either hot or cold, though I think that most people prefer it cold, I certainly do.

kind regards

Parson Snows