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Ballymaloe Spiced Beef.

Spiced Beef is traditionally associated with Christmas and may be served hot or cold. If properly spiced and cooked it will keep for 3-4 weeks in a fridge.

INGREDIENTS:

  • 3-4 lbs. (1.35-1.85kg) lean flap of beef or silverside.

  • Ballymaloe Spice for Beef:

    • 8 oz(225g) demerera sugar (azucar de caña natural).
    • 12 oz(340g) salt.
    • 1/2 oz(15g) saltpeter (avalaible from chemist).
    • 3 oz(84g) whole black pepper.
    • 3 oz(84g) whole allspice (pimiento, Jamaican pepper).
    • 3 oz(84g) whole juniper berries.
This recipe includes saltpeter, nowadays regarded as a health hazard, so perhaps you should not live exclusively on it! The recipe below makes enough spice to cure 5 flanks of beef, each 4 lbs. (1.8kg) in size.
METHOD:
Grind all the ingredients together and store in screw top jar; it will keep for months, so make the full quantity even if it is more than you need at the present time.
To prepare the beef remove the bones an trim away unnecessary fat. Rub the spice well over the beef and into every crevice.
put into an earthenware dish and leave in a cold place for 3-7 days, turning ocasionally.
(This is a dry spice but after a day or two some liquid will come out of the meet).
The longer the meet is left in the spice, the longer it will last and the more spicy the flavour.
Just before cooking, roll and tie the joint neatly with cotton string into a compact shape, cover with cold water and simmer for 2-3 hours or until soft and cooked.
if it is not be eaten hot, press by putting it on a flat tin or into an appropiately sized bread tin; cover it with a board and weight and leave for 12 hours.
Spiced Beef will keep for 3-4 weeks in a fridge.

TO SERVE:

Cut into thin slices and serve with some fresly-made chutneys or in sandwiches.