Irish Spiced Beef

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.

• Ready In: 174 hrs
• Serves: 8

Ingredients

• 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
•  salt
• 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

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.