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!