Aromatic Irish-Style Christmas Spiced Beef
A whole piece of beef sirloin cured for three days in a warm spice rub, then simmered in Guinness and served cold in thin slices.
Ingredients
| 1 kg | whole beef sirloin | |
| 1/2 tsp | 2.5 ml | ground cloves |
| 1 tsp | 5 ml | ground black pepper |
| 1 tsp | 5 ml | ground allspice |
| 1/2 tsp | 2.5 ml | cinnamon |
| 1/2 tsp | 2.5 ml | nutmeg |
| 1 tsp | 5 ml | honey |
| 1 tsp | 5 ml | brown sugar |
| 200 ml | Guinness or other dark beer | |
| 1 tsp | 5 ml | salt |
Instructions
Mix together the cloves, black pepper, allspice, cinnamon, nutmeg, honey, sugar and salt. Place the meat in a bowl and rub it with the aromatic spice mixture. Over the course of 3 days, rub it with the spices twice a day. Once it has cured, tie the meat with strong white cotton thread to hold its shape and place it in a pot. Pour over the beer and top up with water so the meat is covered. Leave to simmer, covered, over very low heat for 4-5 hours. Cool the meat, then press it between 2 plates, placing a weight on the top plate. The next day, serve it cold, sliced into thin slices.