Taste of Home
Irish Spiced Beef
TOTAL TIME: Prep: 20 min. + chilling Bake: 4 hours + chilling
YIELD: 14 servings.
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
Ingredients
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1 fresh beef brisket (6 pounds)
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1/3 cup packed brown sugar
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3/4 cup coarse sea salt
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1/4 cup chopped onion
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4 bay leaves, crushed
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3 teaspoons pepper
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2 teaspoons dried rosemary, crushed
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2 teaspoons dried thyme
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1-1/2 teaspoons ground allspice
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1-1/2 teaspoons ground cloves
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4 medium onions, sliced
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4 medium carrots, sliced
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2 celery ribs, sliced
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2 cups stout or beef broth
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Optional: Rye bread, Swiss cheese slices and Dijon mustard
Directions
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1.
Place beef in a 15x10x1-in. baking pan; rub with brown sugar. Refrigerate, covered, 24 hours.
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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.
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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.
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4.
Remove beef; discard vegetables and cooking juices. Transfer beef to a 13x9-in. baking dish. Refrigerate, covered, overnight.
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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.
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