[3] The last, she notes, appear in old recipes from Yorkshire, Cumberland, Wales, Sussex and other places where juniper grew wild.

[4] In The Oxford Companion to Food, Alan Davidson lists other spices sometimes used in addition to those specified by Simpson and David: cinnamon, cloves, ginger, mace and nutmeg.

[5] Unlike England and Wales, where the dish went out of fashion before the 20th century,[6] in Ireland spiced beef (Irish: mairteoil spíosraithe) has remained what Davidson calls "an important part of Christmas fare".

[9] The meat is rubbed with some or all of the spices mentioned above,[8][9] and then usually boiled, broiled or semi-steamed in water, Guinness (or a similar stout).

[5] Some spiced beef dishes, including pastrami and Sauerbraten, differ from the English and Irish versions, among other ways, by being wet-cured in brine or other liquid.