Entree: Ireland – Cork & Munster – Cork Spiced Beef (Salt- and spice-cured boiled beef, cooled and pressed into a seasoned cold cut common to Cork)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs

Additional 8 hrs

Total 12 hrs

Ingredients

- 3 lb (1.36 kg) silverside or brisket of beef (usable weight)
- 8 cups (1.9 L) water, plus more to cover during brine
- 3/4 cup (165 g) coarse sea salt
- 1/2 cup (110 g) dark brown sugar
- 3 tbsp (45 ml) pickling spice mix (see below) plus 1 tbsp (15 ml) for the boil
- 1 large onion, halved
- 4 cloves garlic, crushed
- 3 bay leaves
- 1 tsp (5 ml) whole black peppercorns
- 1 tsp (5 ml) mustard seeds
- 6 whole cloves
- 2 small cinnamon sticks
- 2 tbsp (30 ml) cider vinegar
- 2 tsp (10 ml) cracked black pepper, for rubbing before chilling
- Pickling spice mix (combine coriander seeds, allspice berries, whole cloves, crushed cinnamon, and bay leaf): 3 tbsp (45 ml)

Instructions

1. Make the brine: in a saucepan combine 8 cups (1.9 L) water, 3/4 cup (165 g) coarse sea salt, 1/2 cup (110 g) dark brown sugar, 3 tbsp (45 ml) pickling spice mix, halved onion, crushed garlic, and cider vinegar. Bring to a simmer, stir until salt and sugar dissolve, simmer 5 minutes to bloom the spices, then remove from heat and cool completely to room temperature.
2. Submerge the beef in the cooled brine in a nonreactive container or sealable bag; refrigerate and cure for 24 to 36 hours, turning the beef once halfway through to ensure even curing.
3. After curing, remove the beef, rinse well under cold water, and place in a large pot. Cover with fresh water, add 1 tbsp (15 ml) pickling spice in a spice bag (or tied cheesecloth), bay leaves, whole peppercorns, mustard seeds, cloves, and cinnamon sticks.
4. Bring to a gentle simmer, skimming any surface scum. Simmer very gently, partially covered, for 2 1/2 to 3 hours until the beef is tender but still holds shape.
5. Remove the beef from the cooking liquid and reserve the liquid. Allow the beef to cool to room temperature in the cooking liquid to retain moisture, then transfer to a dish. Rub the surface with 2 tsp (10 ml) cracked black pepper.
6. Weigh the beef with a flat plate and place a weight on top (a tin or a heavy can works) and refrigerate overnight or at least 8 hours to press and set the shape.
7. To serve, slice very thin across the grain. Cork spiced beef is excellent cold in sandwiches, on a platter with mustard, or lightly warmed and served with boiled potatoes.