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
Optional: Rye bread, Swiss cheese slices and Dijon mustard
Directions
Place beef in a 15x10x1-in. baking pan; rub with brown sugar. Refrigerate, covered, 24 hours.
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.
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.
Remove beef; discard vegetables and cooking juices. Transfer beef to a 13x9-in. baking dish. Refrigerate, covered, overnight.
Cut diagonally across the grain into thin slices. Serve with rye bread, cheese and mustard.
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Shaun
Jan 8, 2019
I'm afraid this isn't the right recipe for proper Cork Spiced Beef. I'm from Cork and this was a staple over Christmas. The ingredients and method are thus:
Topside of Beef (top, bottom or outside round in America)
Saltpetre (essential!)
Ground Cloves
Allspice
Cayenne
Nutmeg
Cinnamon
Black
sallen1
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.
Reviews
I'm afraid this isn't the right recipe for proper Cork Spiced Beef. I'm from Cork and this was a staple over Christmas. The ingredients and method are thus: Topside of Beef (top, bottom or outside round in America) Saltpetre (essential!) Ground Cloves Allspice Cayenne Nutmeg Cinnamon Black
I made this for Easter. It tasted like a cold roast. It wasn't bad, but I didn't think it worth the work.