Spiced Beef Cooking Instructions

To cook, first note the weight of the meat. Depending on the weight will determine how long you need to cook it (see below)

Remove all packaging and place in a pot of cold water. Bring to the boil and simmer slowly.

If you are planning to eat the spiced beef warm, cook for 50 minutes per kilo of meat.

If you prefer to eat it cold, then 40 minutes per kilo is sufficient. Leave the meat cool in the cooking liquid as it retains lots of the moistness.




Durcan's Spiced Beef Carpaccio : a Cork twist on a classic Italian dish

This recipe comes from Denis Cronin at the award winning Mad Fish Restaurant in Cronin's Pub, Crosshaven. Putting a Cork twist on a classic Italian dish and by only using Cork based ingredients we think it's something special.

  • Tom Durcan's Spiced beef
  • Fresh garden rocket or mustard leaves
  • Olive oil
  • Good mature hard farmhouse cheese - we used extra mature Coolea Farmhouse Cheese
  • Sea salt and fresh ground pepper
  • Lemon wedge
  • Meat slicer
  • Freezer

Freeze the spiced beef. Then slice the beef in your meat slicer as fine as your machine will allow. The meat pieces should be almost see through.

Arrange the meat pieces on a cold plate, using roughly twelve slices, and covering the whole plate. Place a bunch of leaves in the centre and drizzle with olive oil. Finally garnish with shavings of cheese, a small wedge of lemon, with a side of fresh ground pepper and sea salt. The beef will come to room temperate after approximately three or four minutes after slicing and is ready to be served.