Spiced beef with tangy apricot and almond chutney

A traditional Irish spiced beef dish that is usually enjoyed over Christmas. Serve with homemade apricot and almond chutney along with a wedge of farmhouse cheese and crusty bread.

For the spiced beef

2 1/2 – 3 kgs eye of the round, topside or silverside Irish beef
75 g brown sugar
25 g black peppercorns
12 g allspice berries
25 g juniper berries
12 g ground cloves
12 g salt
12 g saltpetre

For the apricot and almond chutney

450 g dried apricots, chopped
225 g brown sugar
1 onion, chopped
500 ml wine vinegar
1 cooking apple, chopped
2 tbsp fresh root ginger, grated
1/2 tbsp coriander seeds, toasted and crushed
75 g almonds, blanched and roughly chopped
dash of Tabasco sauce
pinch of salt

For the spiced beef

2 1/2 – 3 kgs eye of the round, topside or silverside Irish beef
75 g brown sugar
25 g black peppercorns
12 g allspice berries
25 g juniper berries
12 g ground cloves
12 g salt
12 g saltpetre

For the apricot and almond chutney

450 g dried apricots, chopped
225 g brown sugar
1 onion, chopped
500 ml wine vinegar
1 cooking apple, chopped
2 tbsp fresh root ginger, grated
1/2 tbsp coriander seeds, toasted and crushed
75 g almonds, blanched and roughly chopped
dash of Tabasco sauce
pinch of salt

Step 1

Trim the beef removing any unnecessary fat and rub all over with the sugar. Place in a bowl and leave for two days in a bowl in the fridge.

Step 2

Grind the peppercorns, allspice and juniper berries together using a pestle and mortar. Mix with the cloves, salt and saltpetre. Rub the beef thoroughly with the spice mixture ensuring it gets into all crevices.

Step 3

Cover and return to the fridge for 6-7 days. Ensure you turn the beef in the mixture daily to ensure it is evenly covered. The longer the meat is left in the spice, the longer it will last and the spicier the flavour.

Step 4

Once the beef has marinated, roll and tie the joint with string into a compact shape. Place into a deep casserole dish as near to its size as possible, add 250ml water and cover tightly.

Step 5

Cook the beef in a very low oven, Gas Mark 1/140°C/275°F for five hours. Leave it to cool in the liquid for 2-3 hours and then remove and wrap it in tin foil.

Step 6

To make the chutney, mix all the chutney ingredients together in a large saucepan. Heat gently, stirring all the time, until the sugar has dissolved. Simmer for about an hour being careful not to overcook. Spoon into warmed, sterilised jars and seal immediately.

Step 7

When serving, slice the beef into thin slices and serve with the home made apricot and almond chutney and a wedge of cheese and crusty bread, if desired.