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Irish Spiced Beef
An old traditional recipe, simple, but requires two weeks of marinating.
- 1/4 cup dark brown sugar
- a 3- to 4-pound lean fresh brisket of beef
- 1 Tbsp. whole allspice
- 1 Tbsp. whole black peppercorns
- 1/4 cup coarse (kosher) salt
- 3/4 cup cold water
Using fingertips, firmly press brown sugar into the beef. When it is well-coated on all sides, place into a 5- to 6-quart casserole. Cover and refrigerate, undisturbed, for two days.
With a mortar and pestle, crush the juniper berries, allspice, peppercorns, and salt together (or wrap in a towel and crush using a rolling pin). Once a day for nine days, press about 1 Tbsp. of the salt mixture into the surface of the meat, cover, and return it to the refrigerator.
On the 12th day, preheat the oven to 275 degrees F. Rinse the beef under cold running water to remove any spices adhering to it, and pour off all the accumulated liquid in the casserole. Return the beef to the casserole and add the 3/4 cup of water. Cover and bake undisturbed in middle of oven for 3 1/2 hours, or until meat is tender. Then cool the meat to room temperature and wrap in foil. Place a flat plate or board on top of it and weight it with a heavy pan (at least 3 to 4 pounds). Refrigerate the meat overnight for at least 12 hours. To serve, carve the beef into the thinnest possible slices and serve with bread and butter.
The tightly wrapped spiced beef will keep refrigerated for up to four weeks. There is no further need to weight the meat after it is fully chilled.
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