Whiskey-Cured Spiced Beef with Barley and Scallions

Paula cures beef in Bushmills whiskey and spices before searing on the traditional griddle. Toasted barley is used to prepare an accompaniment and all served with fried scallions.

Recipes

Whiskey-Cured Spiced Beef

Method

1. Place a large freezer bag into a mixing bowl.
2. Mix the salt, sugar, juniper berries, coriander seeds and nutmeg together. Put into the bag.
3. Add the beef and top up with water and whiskey.
4. Tie the bag and place in the fridge for 2 days.

Barley & Scallions

Method

1. Preheat oven to 180℃/350℉. Toast the barley on a baking tray in the oven for 10 minutes or until golden.
2. Place in a saucepan with the stock, onion and celery. Simmer for 45 minutes until the barley is soft.
3. Remove the beef from the brine and dry off.
4. Heat the oil in a grill pan or skillet. Seal the beef on both sides and cook for 5 minutes each side. The beef is cooked to rare. Allow to rest.
5. Cook the scallions whole in the pan.
6. Add parsley and butter to the barley and pile onto a warmed serving dish.
7. Slice the beef and arrange on top.
8. Garnish with the scallions and drizzle with some rapeseed oil.