Spiced Beef used to be popular all over Britain but now it is mainly cooked in Ireland and the Midlands. With its festive spices it was prepared during the Christmas season as part of a buffet style dish along with cold ham and turkey. The beef should be sliced thinly and served with cumberland sauce and/or pickles and chutney. Once cooked and cured the beef will keep in the fridge for a week. The Asian spices in this recipe while not traditional add a little punch to the beef. Store leftover spice mixture in a well sealed jar.