Currabinny Cooks: Make amazing sandwiches and more with leftover spiced beef
Currabinny's spiced beef Reuben. The Reuben traditionally uses corned beef, swiss cheese, sauerkraut and Russian dressing, grilled between slices of Rye Bread. Pictures: Bríd O'Donovan.
Spiced beef is the festive cousin of corned beef. In the late medieval period, an incredible range of spices were brought onto the island of Ireland from far distant lands. Spices like cloves, galangal, ginger, mace, cinnamon and peppercorns would be rubbed into salt-cured beef. Usually served cold and cut thinly, it is truly one of Irelands epicurean treats. It is of course heavily associated with Christmas, especially in Cork, where all the best producers are based.
Corks position as a merchant trading city is probably responsible for the development of spiced beef. Ships brought things like salt and spices into the city, but they also needed to stock up on foods which would endure the conditions of sea travel. The meat would be cured for longevity with salt and spices, making it edible for several weeks.
