Christmas Market · Cork Spiced Beef
Cork Spiced Beef
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It's dry-cured for days in a spice mix before cooking, and in Cork it's considered as essential to Christmas as turkey is anywhere else.
A joint of beef is dry-cured for several days with juniper, allspice and other warming spices, then slow-boiled and served thinly sliced, hot or cold. Cork's English Market butchers prepare and sell it heavily every December.
Why it's made this way: It grew from Cork's centuries-old beef-curing and export trade, and stuck around as a distinctly local Christmas tradition even as the port trade that created it declined.
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