Irish Spiced Beef
2 tsp ground allspice or cinnamon
2 tsp Prague Powder(can be obtained from the Sausage Maker, 26 military Rd,
Buffalo, NY 14207)
1 Pound Kosher Salt(coarse)
1 tsp black pepper
three tsp. ground mace
7-8 lb. beef
2-3 bay leaves
Two Pints Guinness Stout
Grind all dry ingredients and mix
Add finely chopped shallots
Rinse beef and place in plastic or glass container (avoid iron).
Take 1 seventh of the spice/salt mixture and rub it all over the meat. Place
meat back into container cover and set out on the back porch or in a cool
spot-if too warm out place in fridge. Each day for seven days rub the meat with
one seventh of the mixture turn over and re-cover. Leave the liquid that forms
with the meat.
At the end of seven days place meat and liquid into a big pot -add water to top
up and cover the meat and boil until the meat is tender. (a fork should just
barely be able to lift up strands of meat-dont over do it!) Change water adding
clean water and boil for another 30 minutes. Then add veg-large carrots, onions,
and potatoes- cook until almost done. Add two pints Guinness Stout and boil for
another 10-20 minutes.
You can eat this hot or leave to cool overnight-place meat into colander with
weight on it and plate or dish under it.