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SPICED BEEF (Traditional Irish Christmas Fare) For spicing a 6 pound joint: 3 bay leaves (fresh preferably) 1 tsp. cloves 6 blades mace 1 level tsp. peppercorns 1 clove garlic 1 tsp. allspice 2 heaped Tbsp. brown sugar 2 heaped tsp. saltpetre 1 lb. coarse or rock salt Mix dry ingredients together, pounding in bay leaves and garlic. Stand the meat in a large dish, rubbing the spicing mixture all over. The joint should be turned daily for one week, taking the spice mixture from the bottom of the dish. Then wash the meat and tie for cooking. For cooking: joint of spiced beef (6 lb.) 1 celery stick 1 medium sized onion 3 whole cloves 3 sliced carrots 1/2 pt. Guinness 1 tsp. each ground cloves and allspice Place joint in large saucepan on a bed of chopped vegetables. Add water to cover. Bring slowly to boil and skim. Simmer gently for four hours, adding Guinness during the last hour. To eat cold press between two plates with a weight on top, overnight. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |