Irish Spiced Beef  

Ingredients:
20 cloves
2 tsp ground allspice or cinnamon
6 Shallots
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
ground nutmeg
Two Pints Guinness Stout

Instructions
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.