Total Time
174hrs
Prep 168 hrs
Cook 6 hrs

A true Irish celebration dish! Served cold and thinly sliced, this is a great buffet favorite in many Irish households during the holiday season. While not difficult to prepare, it does require quite a bit of time and care.

Ingredients Nutrition

Directions

  1. Mix all the flavorings and spices together.
  2. Place the beef in a large bowl and rub all over with the spice and flavoring mixture.
  3. Cover and refrigerate.
  4. Rub in the mixture once or twice a day for a week; turn the beef as you repeat the rubbing in process.
  5. The spices and flavorings will now be mixed with the juices drawn from the beef.
  6. Tie up the meat firmly and place in a large pot.
  7. Rub in a last teaspoon of ground cloves.
  8. Cover with cold water to which a bottle of Guinness has been added.
  9. Simmer gently for 6 hours.
  10. Allow to cool in the cooking liquid.
  11. When cool, remove from the cooking liquid, place on a serving dish and cover with a weighted plate.
  12. Refrigerate until serving time.
  13. Serve cold, thinly sliced.
Most Helpful

The above recipe will not work! The beef has to sit in curing brine for at least 5 days (brine with saltpetre in to pink and preserve) After then the spice is added and it has to sit in that for a minimum of 10 days. Whoever put this recipe on here either has not ever made it or is trying to get you to make a mess!

stuartie74 November 19, 2015

Though 6 lbs Salt-Beef is better than sirloin tip roast or beef eye round and saltpeter can be hard to find since 9/11 . . .

Lone Stalker March 15, 2006

the nicest meat bar none!!! :)

aine June 16, 2003