Irish spiced beef

Yield: 8 servings

Measure 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

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.

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