Spiced beef has been a staple
food in Ireland for over 300 years and it is an absolute must during the
holiday season. Traditionally served cold with brown soda bread, fruit chutney
and a proper pint of stout, this dish literally screams Irish Christmas. Be
warned that it is a little labor intensive, so give your self some time, but
give it a go and ENJOY!
Ingredients
• 1 tablespoon black peppercorns
• 1 tablespoon juniper berries
• 1 tablespoon whole allspice
• 1 teaspoon nutmeg, freshly grated
• 1 teaspoon whole cloves
• 1/2 cup kosher salt
• 1/3 cup light brown sugar
• 4-6 pounds beef eye of round
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 2 carrots, chopped
• 1 teaspoon dry thyme
• 10 cups cold water
• 16 oz. dark beer
Directions
In a spice grinder, grind
together the peppercorns, juniper berries, allspice, grated nutmeg, and cloves.
Combine the ground spice mix
with the salt and pepper; mix until well incorporated.
Rub the mixture into the meat,
on all sides, and place in a covered glass container.
Place the container into the
refrigerator for one week, turning the meat daily to ensure it remains well
coated on all sides.
After one week, remove the meat
from the refrigerator and let it come to room temperature.
In a Dutch oven, heat the
vegetable oil and cook the onions and carrots for five minutes.
Place the room temperature meat
on top of the cooked vegetables and cover with cold water.
Bring the water to a boil and
then reduce to a simmer; cover and let cook for three hours.
After three hours, add the beer
and let the liquid return to a simmer; cover and let the meat cook for one more
hour.
Turn off the heat and let the
meat cool to room temperature in the cooking liquid.
Remove the room temperature meat
from the liquid and refrigerate overnight.
The meat is ready to be sliced
cold and served.
ENJOY your hard work!
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