For Curing... Rub together all of the dry
ingredients, mixing until well blended. Place the
roast in a large earthenware or glass dish with a
cover and rub the spice mixture thoroughly over
the meats surface. Once meat has been covered in
the spices it will not spoil.
Store the curing meat, covered, in the refigerator.
Turn the meat over once a day for the entire time
its curing.. 15 days... Once the meat is done it
will be red all the way through... Making Corned
Beef. Remove from dish, wash, and pat dry.
For Cooking.... In a small bowl combine the cloves,
allspice, and cinnamon. Rub the mixture all over the
meat, placce the onions and the carrots in a large
kettle, lay the meat on top of the veggies and cover
all with water.
Place the lid on the kettle and simmer for 3 hours
or until tender. Serve thinly sliced while still
warm with baked or boiled potatoes and peas.
Originally Submitted
12/3/2012
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