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 Spiced Beef with Apricot and Almond Chutney

Bord Bia

 Can be served as part of a buffet or as a main course with salad. 

Traditional Dry Spiced Beef 

Serves 8-10 

Cooking time:


  • 2 kgs of spiced beef

Apricot and Almond Chutney 

This is wonderful with spiced beef or with a wedge of farmhouse cheese and brown bread. Makes 1 litre

  • 450g dried apricots, chopped (no soak are very convenient)
  • 225g brown sugar
  • 1 onion, chopped
  • 500ml wine vinegar
  • 1 cooking apple, chopped
  • 2 tablesp. fresh root ginger, grated
  • ½ tablesp. coriander seeds, toasted and crushed
  • 75g almonds, blanched and roughly chopped
  • Dash of Tabasco and salt

To Cook

Place the beef in a deep casserole dish as near to its size as possible. Add 250ml water and cover tightly.

Cook in a very low oven, Gas Mark 1, 140°C (275°F) for 3½-4 hours. Leave it to cool in the liquid for 2-3 hours and then remove and wrap it in tin foil. Store in the fridge until ready to use. Serve in thin slices with brown bread and Apricot and Almond Chutney.

Preparing Apricot and Almond Chutney

Mix all the ingredients in a large saucepan. Heat gently, stirring all the time, until the sugar has dissolved. Simmer for about an hour. Spoon into warmed, sterilised jars. Seal immediately. The chutney will improve with keeping.