Irish Spiced Beef- St. Patrick’s Day
Title: Irish Spiced Beef - St. Patrick’s Day
Cook time: 3 hours
Level: Medium
Serving: 10
Ingredients:
4-6 lb. Beef, topside or silverside
Flavourings: onions, parsnips, turnips, carrots, celery
Bunch of herbs
1/2 pint Guinness
For the pickle:
5 teaspoons ground bay leaves
2 teaspoons ground cloves
3 teaspoons ground ginger
3 teaspoons ground mace
1 teaspoon pepper
1/2 teaspoon ground allspice
4 cloves garlic, crushed
6 tablespoons brown sugar
8 oz spiced pickling mixture
salt and pepper to taste
4 lts cold water
Directions:
Tie the meat into a neat shape. Combine all the spicing ingredients in a large glass bowl, mix well and add the meat.
Make sure there is enough liquid to cover. Wrap and refrigerate for 2 days. When pickled, put into a large pot with the flavorings.
Cover with water, bring to the boil, and simmer for 2 hours.
During the last 30 minutes of cooking the Guinness can be added for extra flavors, if you like.
When cooked, remove the meat from the cooking liquor, wrap tightly in greaseproof paper and foil to set the shape and leave to go cold.
Refrigerate overnight before serving carved in slices with pickles.
Personal Suggestion: A true Irish celebration dish, served cold and thinly sliced with Irish brown bread, chutney, and horseradish sauce. Enjoy this recipe in St. Patrick’s Day.
