Spiced Beef: weigh it down!

Spiced beef is often served along with the turkey and ham at Christmas dinner in Ireland and the UK.

One of the recommendations after cooking the spiced beef is to weigh it down while it’s resting to ensure a consistent texture throughout and to make carving easier. It works really well and I’ve done it every time I’ve cooked spiced beef.

This time however, I’ve tried something a little new - a couple of 6” speed clamps and a piece of scrap wood. It appears to have worked very well; we’ll see how it carves tomorrow!

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