Specialities

Spiced Beef

Our spiced beef is first of all lightly salted and then marinated in spices for 3 to 4 weeks. Pimento, cinnamon, ground cloves, ginger, black pepper, brown sugar and other family secret ingredients are used.

To Cook: Cover with cold water and bring to the boil. Then simmer for half an hour per lb. When cooked remove from heat and allow to cool in the water

Brisket Corned Beef

An often forgotten cut of beef is the brisket. It requires slow cooking to achieve tenderness. It has a flavour that is difficult to match.

To Cook: Place in cold water and bring to the boil. Simmer for half an hour to the pound.

Molaga Honey

P. Coughlan also specialise in Irish Honey supplied by the Wallace family from Wexford and the Collins’ of West Cork. Jars and honeycomb sections have been provided by us for over 30 years.