Recipe by Susie R.
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.
Top Review by stuartie74
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!
- 6 lbs sirloin tip roast or 6 lbs beef eye round
- 3 bay leaves, finely chopped
- 1 teaspoon ground mace
- 6 ground cloves
- 1 clove garlic, crushed and made into a paste with
- 1 teaspoon allspice
- 1 teaspoon crushed black peppercorns
- 2 teaspoons molasses
- 2 1⁄2 teaspoons brown sugar
- 1⁄2 cup salt
- 2 teaspoons saltpeter
- 1 bottle Guinness stout
Directions See How It's Made
- Mix all the flavorings and spices together.
- Place the beef in a large bowl and rub all over with the spice and flavoring mixture.
- Cover and refrigerate.
- Rub in the mixture once or twice a day for a week; turn the beef as you repeat the rubbing in process.
- The spices and flavorings will now be mixed with the juices drawn from the beef.
- Tie up the meat firmly and place in a large pot.
- Rub in a last teaspoon of ground cloves.
- Cover with cold water to which a bottle of Guinness has been added.
- Simmer gently for 6 hours.
- Allow to cool in the cooking liquid.
- When cool, remove from the cooking liquid, place on a serving dish and cover with a weighted plate.
- Refrigerate until serving time.
- Serve cold, thinly sliced.