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843:
73:, cured with spices and braised or boiled. It is a traditional festive dish in many countries. In England and Wales it has been known for more than 300 years. It remains a traditional Christmas or New Year dish in Ireland.
84:
notes that spiced beef has been a familiar dish in
English cookery for at least 300 years, sometimes under the name of "Hunting Beef" or "Beef à l'Écarte". A recipe for spiced beef is given in John Simpson's
173:) has remained what Davidson calls "an important part of Christmas fare". The cut of beef in the Irish version varies according to different writers; cuts suggested include round, silverside, topside,
124:
and other places where juniper grew wild. The spices are rubbed into the meat every day for 9–14 days. The meat is then cooked slowly in a low oven for between 5 and 7½ hours.
230:, a 1999 book of Irish recipes, Matthew Drennan writes, "Christmas in Ireland would not be complete without a cold side of spiced beef to see you through the holiday season".
89:(1806). He comments, "This is more a Christmas dish, than any other time of the year, not but it may be done any time, and is equally good". His recipe calls for only
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367:
238:
Davidson mentions that spiced beef is a traditional festive dish in many other countries, but does not specify which. Some spiced beef dishes, including
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93:, salt and sugar to be rubbed into the meat every few days for three weeks. He does not specify which cut of beef to use.
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There is a round of spiced beef accompanying a great ham and a magnificent goose at the Misses Morkan's
Christmas dance in
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216:
129:
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Unlike
England and Wales, where the dish went out of fashion before the 20th century, in Ireland spiced beef (
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181:. The meat is rubbed with some or all of the spices mentioned above, and then usually boiled,
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197:). It is served cold, usually in thin slices, often with brown bread and apricot and almond
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lists other spices sometimes used in addition to those specified by
Simpson and David:
246:, differ from the English and Irish versions, among other ways, by being wet-cured in
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396:, Coughlan Butchers, The English Market, Cork. Retrieved 18 October 2020
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104:, and to Simpson's ingredients she adds crushed black pepper,
219:". There is still spiced beef aplenty at butchers' shops in
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berries. The last, she notes, appear in old recipes from
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223:, although it is primarily a Christmas speciality.
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458:David, Elizabeth (2003). Norman, Jill (ed.).
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57:Ingredients generally used
60:Spices, saltpetre, water, beer
35:Packaged/processed spiced beef
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364:"Traditional dry spiced beef"
336:"Beef up your Christmas menu"
518:A Complete System of Cookery
479:The Oxford Companion to Food
130:The Oxford Companion to Food
87:A Complete System of Cookery
460:Elizabeth David's Christmas
948:
462:. London: Michael Joseph.
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496:Drennan, Matthew (1999).
204:The chef and food writer
28:
766:Timoleague Brown Pudding
500:. London: Hermes House.
433:, 30 November 2010; and
859:Category: Irish cuisine
477:Davidson, Alan (1999).
721:Northern Irish cuisine
521:. London: W. Stewart.
515:Simpson, John (1806).
420:"How to make pastrami"
170:
171:mairteoil spíosraithe
575:List of Irish dishes
260:List of Irish dishes
746:Sneem Black Pudding
701:Irish Lumper potato
657:Connemara Hill Lamb
637:Clare Island Salmon
627:Chicken fillet roll
347:The Financial Times
25:
836:Ireland portal
741:Skirts and kidneys
726:Oriel Sea Minerals
440:2020-10-18 at the
425:2020-10-18 at the
392:2010-12-25 at the
370:2008-12-26 at the
341:2020-10-20 at the
932:Yorkshire cuisine
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866:
672:Dublin Bay prawns
587:Bacon and cabbage
507:978-1-84038-004-0
488:978-0-19-211579-9
469:978-0-7181-4670-2
250:or other liquid.
215:'s short story, "
77:England and Wales
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16:Form of salt beef
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771:Three-in-One
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206:Rowley Leigh
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108:berries and
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902:Beef dishes
787:including:
761:Spiced beef
612:Brown bread
244:Sauerbraten
213:James Joyce
67:Spiced beef
23:Spiced beef
896:Categories
814:Ulster Fry
809:Fried eggs
776:Veda bread
751:Soda bread
706:Irish stew
266:References
189:in water,
118:Cumberland
102:silverside
756:Spice bag
647:Colcannon
592:Barmbrack
120:, Wales,
114:Yorkshire
91:saltpetre
71:salt beef
44:Salt beef
799:Sausages
677:Drisheen
662:Crubeens
527:17496738
438:Archived
423:Archived
390:Archived
374:Bord Bía
368:Archived
339:Archived
254:See also
240:pastrami
217:The Dead
191:Guinness
185:or semi-
139:cinnamon
106:allspice
804:Rashers
452:Sources
199:chutney
187:steamed
183:broiled
179:brisket
161:Ireland
110:juniper
872:Portal
857:
711:Jambon
667:Dilisk
642:Coddle
525:
504:
485:
466:
177:, and
155:nutmeg
147:ginger
143:cloves
122:Sussex
686:Goody
681:Tripe
632:Cider
622:Champ
602:Boxty
248:brine
195:stout
167:Irish
98:round
886:Food
597:Blaa
523:OCLC
502:ISBN
483:ISBN
464:ISBN
242:and
221:Cork
175:rump
153:and
151:mace
52:Beef
41:Type
226:In
127:In
100:or
898::
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401:^
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327:^
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201:.
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157:.
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874::
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472:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
