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Irish spiced beef
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| Artist: |
_ |
| Categories: |
Beef, Irish, Meats |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 6 1/2
| lbs | Beef | | 3
| x | Bay leaves | | 10
| x | Cloves | | 5
| x | Blades mace | | 1
| x | Crushed clove garlic | | 1/4
| cup | Brown sugar | | 1
| lbs | Salt (about 2 cups) | | 1 1/2
| tbsp | Saltpeter | | 1
| each | Bunch fresh herbs | | 3
| each | Sliced carrots | | 3
| each | Sliced onions |
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Procedures:
| 1 | Note: prepare 7 days in advance of eating! -- wipe meat over with a damp cloth. | | 2 | Mix seasoning ingredients together except for carrots, onions and fresh herbs. | | 3 | Rub seasoning well into meat; then lay mean on bed of seasoning. | | 4 | Leave in a cool place (preferably not refrigerated, though). | | 5 | Repeat rubbing each day. | | 6 | On the seventh day, put the meat into a saucepan and cover with cold water. | | 7 | Bring to boiling point and simmer gently for 5 hours, when it should be tender. | | 8 | Put cooked meat on a flat dish and cover with a board. | | 9 | Set weight on top of board until meat is cold, when it is ready to carve and eat |
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