Subj : 11/5 Int'l Stout Day - 4
To   : All
From : Dave Drum
Date : Thu Nov 03 2022 15:13:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Brigid's Irish Spiced Beef
 Categories: Beef, Herbs, Vegetables, Beer
      Yield: 16 servings
 
     20    Cloves
      2 ts Ground allspice or cinnamon
      6    Shallots
      2 ts Prague Powder
      1 lb Kosher Salt (coarse)
      1 ts Black pepper
      3 ts Ground mace
      8 lb Beef
      3    Bay leaves
           Ground nutmeg,
      2 pt Guinness Stout
 
  Grind all dry ingredients and mix
  
  Add finely chopped shallots
  
  Rinse beef and place in plastic or glass container
  (avoid iron).
  
  Take 1 seventh of the spice/salt mixture and rub it all
  over the meat. Place meat back into container, cover and
  set out on the back porch or in a cool spot-if too warm
  out place in fridge. Each day for seven days rub the
  meat with one seventh of the mixture, turn over and
  re-cover. Leave the liquid that forms with the meat.
  
  At the end of seven days place meat and liquid into a
  big pot -add water to top up and cover the meat and boil
  until the meat is tender. (a fork should just barely be
  able to lift up strands of meat-dont over do it!)
  
  Change water adding clean water and boil for 30 more
  minutes. Then add veg - large carrots, onions, and
  potatoes - cook until almost done. Add two pints
  Guinness Stout and boil for another 10-20 minutes.
  
  You can eat this hot or leave to cool overnight-place
  meat into colander with weight on it and plate or dish
  under it.
  
  RECIPE FROM: http://cbladey.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If we had some bread we could have ham sandwiches...if only we had ham
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