Irish spiced beef
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6½ | pounds | Beef |
| 3 | xes | Bay leaves |
| 10 | xes | Cloves |
| 5 | xes | Blades mace |
| 1 | x | Crushed clove garlic |
| ¼ | cup | Brown sugar |
| 1 | pounds | Salt (about 2 cups) |
| 1½ | tablespoon | Saltpeter |
| 1 | each | Bunch fresh herbs |
| 3 | eaches | Sliced carrots |
| 3 | eaches | Sliced onions |
Directions
NOTE: prepare 7 days in advance of eating! -- Wipe meat over with a damp cloth. Mix seasoning ingredients together except for carrots, onions and fresh herbs. Rub seasoning well into meat; then lay mean on bed of seasoning. Leave in a cool place (preferably not refrigerated, though). Repeat rubbing each day. On the seventh day, put the meat into a saucepan and cover with cold water. Bring to boiling point and simmer gently for 5 hours, when it should be tender. Put cooked meat on a flat dish and cover with a board. Set weight on top of board until meat is cold, when it is ready to carve and eat.