Title: Irish Spiced Beef
Categories: Meat Irish
Yield: 8 Servings
| 6 1/2 | lb | Beef |
| 3 | x | Bay leaves |
| 10 | x | Cloves |
| 5 | x | Blades mace |
| | | Crushed clove garlic |
| 1/4 | c | Brown sugar |
| 1 | lb | Salt (about 2 cups) |
| 1 1/2 | tb | Saltpeter |
| 1 | | Bunch fresh herbs |
| 3 | | Sliced carrots |
| 3 | | Sliced onions |
NOTE: prepare 7 days in advance of eating! -- Wipe meat over with a damp
cloth. Mix seasoning ingredients together except for carrots, onions and
fresh herbs. Rub seasoning well into meat; then lay mean on bed of
seasoning. Leave in a cool place (preferably not refrigerated, though).
Repeat rubbing each day. On the seventh day, put the meat into a saucepan
and cover with cold water. Bring to boiling point and simmer gently for 5
hours, when it should be tender. Put cooked meat on a flat dish and cover
with a board. Set weight on top of board until meat is cold, when it is
ready to carve and eat.