1 ts Ground cloves
1 ts Freshly ground black pepper
1 ts Ground allspice
1 ts Ground cinnamon
1 ts Ground mace
1 ts Saltpeter
1 tb Brown sugar
1/4 c Salt
1 tb Molasses
4 lb Round roast of beef
12 oz Guiness Stout
2 c Water
There are almost as many versions of this delicious cold meat as there
are cooks in Ireland.
Method: Thoroughly mix dry ingredients; blend in molasses. Place beef in
a bowl; coat on all sides with spice mixture.
Cover with plastic wrap and refrigerate for 7 days, rubbing spice
mixture into meat once or twice every day.
Put meat in pot. Add Guiness and water to cover. Cover pan; simmer about
3 hours till tender but not falling apart.
Remove from heat, uncover, and let cool in stock. Lift meat from liquid;
wrap in plastic or foil. Set on platter, with
weight on top of meat. Refrigerate overnight, until very cold. Slice
very thin.
