Ann Marie Butler's

Spiced Beef With Baby Potato, Spring Onion and Beetroot Salad

Spiced Beef With Baby Potato, Spring Onion and Beetroot Salad

Spiced Beef with Salad

Spiced beef is a real Cork tradition at Christmas, with many of the region’s butchers winning awards for the beef.

Ann Marie Butler makes a simple but flavoursome dish using quality ingredients to enhance the flavour of the spiced beef.

The recipe is courtesy of Ann Marie Butler with Wild Garlic Coffee Shop and Restaurant in Dunmanway.

Print Recipe
Prep Time: 15 mins
Spiced Beef with Salad
Cook Time: 90 mins
• 2
kilograms of
spiced beef
• 15
baby potatoes
• 5
millilitres of
olive oil
• 3
raw beetroot
• 3
spring onions
• 3
tablespoons of
• freshly ground
salt and pepper to season
• ½
• 50
grams of
• 40
grams of
parmesan shavings
Cooking Method:
The Spiced Beef:

Source the spiced beef from a good butcher.

Remove all packaging and place in a pot of cold water.

Bring to the boil and simmer slowly.

Cook the beef for 45 minutes per kg at a slow and steady simmer.

Allow to chill through before slicing.

The Salad:

Boil the potatoes and beetroot separately until soft that a knife slips through easily.

Strain and refresh with cold water.

Peel the beetroot.

Dice both the beetroot and the potatoes into 1 cm cubes and place in a bowl together.

Thinly slice the spring onions into the bowl.

Add in the tree tablespoons of mayonnaise and the juice of ½ the lemon.

Season with salt and pepper and mix all the ingredients.

Divide the salad into 4 cutters to get an even shape, one for each serving

To Finish:

Thinly slice the beef, approximately 250g per person, over the salad topping it off with the rocket leaves marinated slightly with the olive oil.

Sprinkle the parmesan shavings over the salad to finish and serve