Spiced beef
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Ground cloves |
| 1 | teaspoon | Freshly ground black pepper |
| 1 | teaspoon | Ground allspice |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Ground mace |
| 1 | teaspoon | Saltpeter |
| 1 | T.brown sugar | |
| ¼ | cup | Salt |
| 1 | tablespoon | Molasses |
| 3½ | To 4 lbs. round roast of beef (weight after removing all outer fat) | |
| 12 | ounces | Guinness |
Directions
Yields 10 to 12 servings
There are almost as many versions of this delicious cold meat as there are cooks in Ireland.
about 2 c. water
Method: Thoroughly mix dry ingredients; blend in molasses. Place beef in a bowl; coat on all sides with spice mixture. Cover with plastic wrap and refrigerate for 7 days, rubbing spice mixture into meat once or twice every day.
Put meat in pot. Add Guinness and water to cover. Cover pan; simmer about 3 hours till tender but not falling apart. Remove from heat, uncover, and let cool in stock. Lift meat from liquid; wrap in plastic or foil. Set on platter, with weight on top of meat.
Refrigerate overnight, until very cold. Slice very thin.