Irish Spiced Beef
Yield
8 servingsPrep
7 daysCook
5 hrsReady
7 daysTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 ½ | pounds |
beef
|
|
| 3 | each |
bay leaves
|
*
|
| 10 | each |
cloves
|
*
|
| 5 | each |
mace
blades |
*
|
| 1 | x |
garlic cloves
crushed |
*
|
| ¼ | cup |
brown sugar
|
*
|
| 1 | pound |
salt
|
|
| 1 ½ | tablespoons |
salt peter
|
* |
| 1 | bunch |
herbs
fresh |
* |
| 3 | each |
carrots
sliced |
|
| 3 | each |
onions
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.9 | kg |
beef
|
|
| 3 | each |
bay leaves
|
*
|
| 1E+1 | each |
cloves
|
*
|
| 5 | each |
mace
blades |
*
|
| 1 | x |
garlic cloves
crushed |
*
|
| 59 | ml |
brown sugar
|
*
|
| 453.6 | g |
salt
|
|
| 23 | ml |
salt peter
|
* |
| 1 | bunch |
herbs
fresh |
* |
| 3 | each |
carrots
sliced |
|
| 3 | each |
onions
sliced |
|
Directions
NOTE: prepare 7 days in advance of eating!
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).
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.
