Starters

Spiced Beef Carpaccio with Horseradish Cream

15 mins
Prep
0 mins
Cook
4
Servings

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Ingredients

  • 250g cooked Irish spiced beef joint (chilled completely solid)
  • 3 tbsp crème fraîche
  • 1.5 tsp hot grated horseradish sauce
  • 1 tsp lemon juice
  • Fresh watercress leaves
  • Extra virgin olive oil (for drizzling)

Method

  1. Ensure the spiced beef is ice-cold, as this makes it much easier to slice neatly.
  2. In a small bowl, mix the crème fraîche, horseradish sauce, and lemon juice together until smooth. Season with a tiny pinch of salt.
  3. Using an extremely sharp knife, slice the spiced beef into paper-thin ribbons.
  4. Artfully drape the thin beef ribbons across a large sharing platter or individual plates.
  5. Drizzle the meat lightly with a high-quality extra virgin olive oil. Dot small pools of the pungent horseradish cream around the beef.
  6. Garnish with a handful of peppery fresh watercress leaves and serve cold.

Spiced beef is a famous Cork heritage delicacy traditionally eaten at Christmas, cured with brown sugar, pimento, and cloves. Slicing it paper-thin makes for an extraordinary, sophisticated modern cold starter.