Spiced Beef


It wouldn’t be Christmas in Cork without spiced beef. Not too long ago, it was the only time of year we offered spiced beef, but times change and we now have customers who like to serve it year round. The cut for our spiced beef is silverside, which we cure for four weeks in a house blend of spices that features a prominent flavour of pimento.

How to cook:

  • Remove the packaging and place the spiced beef in a pot of cold water, then bring it to the boil. Reduce the heat to simmer: 20 minutes per pound or 45 minutes per kilogram. Let the meat cool in the water before serving.
  • Traditionally, spiced beef is served as a cold cut, but it’s also lovely served warm.
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