Irish Spiced Beef
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




6 1/2 pounds beef
3 bay leaves
10 cloves
5 blades mace
1 clove garlic, crushed
1/4 cup brown sugar
1 pound salt (about 2 cups)
1 1/2 tablespoons saltpeter
1 bunch fresh herbs
3 sliced carrots
3 sliced onions

Preparation

1 Wipe meat over with a damp cloth. Mix seasoning ingredients together except for carrots, onions and fresh herbs. Rub seasoning well into meat; then lay mean on bed of seasoning. Leave in a cool place (preferably not refrigerated, though). 2 Repeat rubbing each day. On the seventh day, put the meat into a saucepan and cover with cold water. Bring to boiling point and simmer gently for 5 hours, when it should be tender. Put cooked meat on a flat dish and cover with a board. Set weight on top of board until meat is cold, when it is ready to carve and eat.

About


NOTE: prepare 7 days in advance of eating!