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."
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Ready In:




  • 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.

Questions & Replies

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  1. TheScouseassassin ..
    Not even close to Irish spiced beef... molasses, garlic?...never!
  2. Lone Stalker
    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 . . .
  3. aine8001
    the nicest meat bar none!!! :)


Hello! Rita L. is the reason I'm finally filling this out. I enjoy cooking and baking and think this is the BEST cooking site out there! I don't cook all of the time and need to stop eating out and cook at home more often! I am not a good bread baker (that's my sister!) and hope to learn to use yeast effectively (ha!) at some point. I have a great Jewish holiday cookbook I would love to make something out of but I'm a bit too intimidated by it right now. I LOVE bubka (sp?) and want to make it but I'm just not there yet. I do appreciate everyone's sense of community and sharing on this site- it's amazing how many good people there are in the world!
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