Irish Spiced Beef Food

IRISH SPICED BEEF

Steps:

• Place beef in a 15x10x1-in. baking pan; rub with brown sugar. Refrigerate, covered, 24 hours., In a small bowl, mix salt, chopped onion, bay leaves and seasonings; rub over beef. Refrigerate, covered, 3 days, turning and rubbing salt mixture into beef once each day., Preheat oven to 325°. Remove and discard salt mixture. Place beef, onions, carrots, celery and stout in a roasting pan. Add water to come halfway up the brisket. Roast, covered, 4-4-1/2 hours or until meat is tender. Cool meat in cooking juices for 1 hour., Remove beef; discard vegetables and cooking juices. Transfer beef to a 13x9-in. baking dish. Refrigerate, covered, overnight., Cut diagonally across the grain into thin slices. Serve with rye bread, cheese and mustard.

IRISH SPICED BEEF

Steps:

• 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.

SPICED ROAST BEEF

Steps:

• Combine all the spices and ½ tbsp salt together in a pestle and mortar. Give everything a good grind, keeping a little of its coarseness. Rub the oil and then the ground spices all over the beef and massage in well. Cover and chill overnight to marinate.
• Next day, heat oven to 190C/170C fan/gas 5. Weigh your joint and roast for 10 mins per 450g for rare meat and 15 mins per 450g for medium, plus an extra 20 mins. Cover and rest for 20 mins while you finish the salads, then slice and serve. Alternatively, roast the beef in the morning and serve at room temperature for dinner.