The English Market in Cork City is a culinary cornucopia, boasting restaurants, cafes, and food stalls serving up all sorts of specialties, including Spiced Beef.

Ingredients

1 beef boneless rump or top sirloin roast (about 6-1/2 pounds)
1/3 cup firmly packed dark brown sugar
3-1/2 tablespoons allspice berries
2-1/2 tablespoons black peppercorns
3-1/2 tablespoons juniper berries
1 teaspoon grated nutmeg
2-1/2 tablespoons cloves
1 tablespoon saltpeter
1/3 cup sea salt
1 turnip, peeled and coarsely chopped

Instructions

First prepare the beef: Trim the meat of any excess fat. Rub the sugar well into the beef, then place in a bowl, cover with plastic wrap, and refrigerate for 12 hours. The following day, using a mortar and pestle, grind together the spices, saltpeter, and salt. Rub the spice and salt mix over the meat, re-cover, and refrigerate for 6 to 7 days, turning daily. Transfer the beef to a large, heavy-bottomed saucepan, add the turnip, and cover with cold water. Bring to a boil and then let simmer for 2 hours. Lift out into a serving dish and let cool. Serve cold.

Bain sult as do bhéile!