Irish Spiced Beef for Sandwiches
Description
You will need to start 5 days in advance before serving to tenderize and season this spiced beef. Serve it with your favorite sides.
Ingredients
6 lb. fresh beef brisket (not corned beef)
1/3 c. packed brown sugar
3/4 c. coarse sea salt
1/4 c. chopped onion
4 bay leaves, crushed
3 t. pepper
2 t. dried rosemary, crushed
2 t. dried thyme
1 1/2 t. ground allspice
1 1/2 t. ground cloves
4 medium onions, sliced
4 medium carrots, sliced
2 celery ribs, sliced
2 c. Guinness stout or beef stock/broth
rye bread, Swiss cheese slices and Dijon or grainy mustard
Directions
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Place beef in a 15x10x1 inch baking pan; rub with brown sugar. Refrigerate, covered, for 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.
When ready to bake, preheat oven to 325 degrees.
Remove and discard salt mixture. Place beef, onions, carrots, celery and stout in a roasting pan. Add enough water to come halfway up the brisket.
Roast, covered, 4 to 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 inch baking dish. Refrigerate, covered, overnight.
Cut diagonally across the grain into thin slices. Serve on rye bread with Swiss cheese and grainy mustard.
14 servings.