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.

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