Menu
Irish Beef Stew Irish Beef Stew
Irish Stew Irish Stew
St. Patrick's Irish Beef Dinner St. Patrick's Irish Beef Dinner
Irish Herbed Potatoes Irish Herbed Potatoes
Irish Lamb Stew Irish Lamb Stew
Irish Stew Pie Irish Stew Pie
Irish Onion Soup Irish Onion Soup
Spiced Beef Pot Roast Spiced Beef Pot Roast
Favorite Irish Stew Favorite Irish Stew
French Beef Stew French Beef Stew
Old-Fashioned Beef Stew Old-Fashioned Beef Stew
Beef with Red Wine Gravy Beef with Red Wine Gravy
Irish Potato Salad Irish Potato Salad
Irish Coffee Irish Coffee
Beef in Mushroom Gravy Beef in Mushroom Gravy
Herbed Beef Stew Herbed Beef Stew
Traditional Beef Stew Traditional Beef Stew
Guinness Corned Beef and Cabbage Guinness Corned Beef and Cabbage
Slow-Cooker Guinness Beef Stew Slow-Cooker Guinness Beef Stew
Braised Corned Beef Braised Corned Beef

Irish Spiced Beef

1 review
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 20 min. + chilling Bake: 4 hours + chilling

Makes

14 servings

Updated: Oct. 12, 2022
The story goes that my Irish ancestors brought this recipe along when they immigrated to the U.S. Start it at least five days ahead to spice and tenderize the meat; the flavors are worth it. —Mary Shenk, Dekalb, Illinois
Irish Spiced Beef
Irish Spiced Beef Recipe photo by Taste of Home
Next Recipe

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
  • Optional: Rye bread, Swiss cheese slices and Dijon mustard

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.

Nutrition 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.