Rachel's Irish Family Food by Rachel Allen

Author:Rachel Allen
Language: eng
Format: epub
ISBN: 9780007492527
Publisher: HarperCollins Publishers

Cucumber Pickles, to serve

Tomato Relish, to serve

Make the spice mixture by grinding all the ingredients (preferably in a spice grinder in a few batches) until fairly fine.

To prepare the beef, remove any bones and trim off any large pieces of fat (do keep some of the fat). Place the beef in an earthenware dish and rub the spice into every crevice of the beef. Leave in the fridge for 3 to 7 days, depending on the thickness of the meat. Turn it occasionally. (This is a dry spice, but after 1 to 2 days some liquid will come out of the meat.) The longer the meat is left in the spice, the longer it will last and the stronger the spiced flavor.

Jut before cooking the meat, roll and tie the meat neatly with cotton string into a compact shape, place in a large saucepan, cover with cold water, and simmer for 2 to 3 hours (about 20 minutes per pound/450g) or until soft and cooked. When cooked you should be able to insert a skewer into the center, and the skewer will come out easily.

If you’re serving the beef warm, remove from the liquid, then place on a carving board, cut away the string, and carve into slices to serve. If the beef is to be eaten cold, remove it from the liquid, place in a high-sided pan, such as a roasting pan or gratin dish, cover it with a chopping board, and weigh it down with four or five cans of tomatoes or beans (or something of a similar weight) and leave for 12 hours. After 12 hours, remove the board and weights. It will now keep in the fridge for up to 6 weeks. Serve by cutting into very thin slices and serving with cucumber pickle and tomato relish.

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