A Spicy Irish Christmas
Prepping and curing
In a medium size bowl, mix all the spices together: crushed bay leaves, ground cloves, crush garlic, allspice, juniper, cinnamon, peppercorn, molasses, brown sugar, salt, and saltpetre.
Put the beef in a large bowl and rub the flavouring mixture and spices all over. Cover and refrigerate for 7 days, massaging the beef and turning the beef over every day.
Cook, simmer and serve
After curing for one week, take the meat out of the fridge. Tie up the beef and place in a big pot. Cover the beef with cold water and one bottle of Guinness stout. Cover the pot and simmer on low heat for at least 6 hours.
Once the beef has cooked and liquid reduced, remove the beef from the pot and place on a plate to cool. When it reaches room temperature, store in the refrigerator. Once ready to serve, remove from the fridge and serve cold and in thin slices.
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