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Spiced Beef. Recipe

Spiced Beef Recipe:

History and Fun Facts:
Spiced beef has a long history, dating back centuries. It originated as a way to preserve meat in Ireland, particularly during the holiday season. The tradition of spicing and curing beef was popularized in Ireland and has since become a beloved delicacy.

Fun Fact: In Ireland, spiced beef is traditionally associated with Christmas, and it is commonly served as part of a holiday feast. It is often enjoyed sliced thinly and served cold with pickles or as a filling in sandwiches.

Ingredients:
- 1 piece of fine thick brisket of beef (not too fatty)
- For the pickle:
- 1 cup of water
- 1/4 cup of salt
- For the spice rub:
- 1 tablespoon ground all-spice
- 1 tablespoon black pepper
- 1 tablespoon cloves
- 1 tablespoon ground ginger
- 1 tablespoon ground nutmeg
- 1 tablespoon brown sugar
- For the herb coating:
- 1/4 cup dried sweet herbs (such as thyme, rosemary, oregano)
- Water, for baking

Instructions:
1. Start by preparing the pickle. In a large bowl or container, combine 1 cup of water with 1/4 cup of salt. Stir until the salt dissolves completely.
2. Place the brisket of beef in the pickle, ensuring it is fully submerged. Cover the container and refrigerate for three days to allow the beef to absorb the flavors.
3. After three days, remove the beef from the pickle and pat it dry with paper towels.
4. In a small bowl, combine the ground all-spice, black pepper, cloves, ginger, nutmeg, and brown sugar to create the spice rub mixture.
5. Rub the spice mixture all over the beef, making sure to coat it thoroughly. Repeat this process daily for a week, allowing the flavors to penetrate the meat.
6. Preheat your oven to 250°F (120°C).
7. Prepare the herb coating by pounding the dried sweet herbs until they are coarsely ground.
8. Roll the spiced beef in the crushed dried herbs, making sure it is evenly coated. Alternatively, you can tie the herbs onto the beef using kitchen twine.
9. Place the beef in a deep baking dish and add a very small amount of water to the bottom of the dish to prevent sticking. Cover the dish tightly with foil.
10. Bake the beef in the preheated oven for approximately eight hours. The slow cooking method allows the flavors to develop and the beef to become tender.
11. Once baked, remove the beef from the oven and carefully unwrap it. Place a heavy weight, such as a wooden cutting board or cans of food, on top of the beef to press it down. This will help compress the meat and create a more uniform texture.
12. Allow the beef to cool completely while under the weight. This will take several hours or overnight in the refrigerator.
13. Once cooled, the spiced beef is ready to be sliced and enjoyed. It is typically served cold and can be eaten as a main dish or used in sandwiches or salads.

Similar Recipe Dishes:
If you enjoy spiced beef and would like to try similar dishes, you might also be interested in exploring other cured and spiced meats from different cultures. Some options include:
- Pastrami: This traditional Jewish deli meat is made from beef, typically brisket, that is dry-cured and seasoned with a blend of spices before being smoked or steamed.
- Bresaola: A specialty of Italian cuisine, bresaola is air-dried and salted beef, often served thinly sliced with olive oil, lemon juice, and Parmesan cheese.
- Corned Beef: Although it is not spiced in the same way as spiced beef, corned beef also involves a curing process. It is made from beef brisket or round that is brined in a mixture of salt, sugar, spices, and pink curing salt before being slow-cooked or braised.

These dishes all share the common characteristic of transforming beef through the curing and spicing process, resulting in flavorful and versatile meat that can be enjoyed in various ways.

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Other Recipes from Introductory Remarks.

Introductory Remarks.
To Clarify Suet.
Olio.
Alamode Beef, Or Sour Meat.
Kimmel Meat.
Beef And Beans.
Kugel And Commean.
Sauer Kraut.
Beef Collops.
To Hash Beef.
Steaks With Chesnuts.
A Simple Stewed Steak.
Brisket Stewed.
Beef Ragout.
To Salt Beef.
Spiced Beef.
Smoked Beef.
A White Fricandeau Of Veal.
A Brown Fricassee.
Calf's Head Stewed.
Calf's Feet Au Fritur.
Tendons Of Veal.
Fricandeau Of Veal.
Collared Veal.
Curried Veal.