Spiced beef, mairteoil spíosraithe in Gaelic, is a form of salted beef, seasoned with spices and braised or boiled, a traditional festive dish in many countries: for Christmas and New Year’s in Ireland.

In England 🏴󠁧󠁢󠁥󠁮󠁧󠁿 and Wales 🏴󠁧󠁢󠁷󠁬󠁳󠁿 it has been known for over 300 years, sometimes under the name of “Hunting Beef” or “Beef à l’Écarte”.

The recipe includes saltpeter, salt, and sugar, to which are added: black pepper, allspice, juniper berries, cinnamon, cloves, ginger, mace, and nutmeg.
The suggested cuts are: silverside, rump, topside, round, thick flank, and brisket.

My recipe includes CBT cooking, sous vide at low temperature, for 4 hours at 136°F.
The classic version in Ireland involves the meat being boiled, roasted, or semi-steamed in water or Guinness (or a similar stout).

Served cold, usually in thin slices, often with wholemeal bread and apricot and almond chutney.

Some spiced beef dishes, including pastrami and Sauerbraten, differ from the English and Irish versions, among other things, because they are cooked in brine or other liquids.