Although it is typically enjoyed in the County Cork for Christmas and New Year’s Eve, spiced beef can be obtained all year round in specialized shops throughout Ireland. The simplicity of preparing it is perhaps outweighed only by its length, which in some cases takes over a month or two.

A joint of rump or silverside beef is salted and marinated in spices and saltpeter for a couple of days, and in some cases, up to a few weeks. Once cured, the meat is cooked in water or stout and optionally roasted afterward.