Irish Spiced Beef Recipe
Irish Spiced Beef Recipe photo by Taste of Home
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Irish Spiced Beef Recipe

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The story goes that my Irish ancestors brought this recipe along when they immigrated to the U.S. It takes nearly a week, start to finish, but that gives the meat time to become really tenderized and build up layers of flavor. —Mary Shenk, Dekalb, Illinois
TOTAL TIME: Prep: 20 min. + chilling Bake: 4 hours + chilling
MAKES:14 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 4 hours + chilling
MAKES: 14 servings

Ingredients

  • 1 fresh beef brisket (6 pounds)
  • 1/3 cup packed brown sugar
  • 3/4 cup coarse sea salt
  • 1/4 cup chopped onion
  • 4 bay leaves, crushed
  • 3 teaspoons pepper
  • 2 teaspoons dried rosemary, crushed
  • 2 teaspoons dried thyme
  • 1-1/2 teaspoons ground allspice
  • 1-1/2 teaspoons ground cloves
  • 4 medium onions, sliced
  • 4 medium carrots, sliced
  • 2 celery ribs, sliced
  • 2 cups stout or beef broth
  • Rye bread, Swiss cheese slices and Dijon mustard

Nutritional Facts

4 ounces cooked beef (calculated without bread, cheese and mustard): 268 calories, 8g fat (3g saturated fat), 83mg cholesterol, 560mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 40g protein.

Directions

  1. Place beef in a 15x10x1-in. baking pan; rub with brown sugar. Refrigerate, covered, 24 hours.
  2. 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.
  3. 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.
  4. Remove beef; discard vegetables and cooking juices. Transfer beef to a 13x9-in. baking dish. Refrigerate, covered, overnight.
  5. Cut diagonally across the grain into thin slices. Serve with rye bread, cheese and mustard. Yield: 14 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Irish-Spiced Beef in Taste of Home February/March 2016, p72

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


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sallen1 User ID: 6619483 246198
Reviewed Mar. 28, 2016

"I made this for Easter. It tasted like a cold roast. It wasn't bad, but I didn't think it worth the work."

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