Irish Spiced Beef
Description
This Irish Spiced Beef is a comforting, hearty dish that showcases the rich flavor of beef slow-cooked with warm spices. The combination of bay leaves, cloves, and mace creates a deeply savory and aromatic profile, perfect for a cozy family dinner. The meat becomes incredibly tender, falling apart at the touch, while the spices infuse every bite with subtle warmth. This dish is ideal for cold evenings or holiday gatherings, offering a satisfying meal that feels both rustic and elegant. Simple ingredients come together to create a memorable experience, making it a wonderful choice for those who appreciate traditional flavors with a gentle spice kick.Ingredients
Directions
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Place the beef in a large pot or Dutch oven large enough to hold the meat and water.
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Add cold water to the pot until the beef is completely submerged by about two inches.
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Add the bay leaves, cloves, and blades of mace to the water.
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Bring the pot to a gentle boil over medium-high heat, skimming off any foam that rises to the surface.
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Reduce the heat to low and cover the pot, allowing the beef to simmer gently.
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Cook the beef for approximately 3 hours, or until it is fork-tender.
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Remove the beef from the liquid and let it rest for 10 minutes before slicing.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 2079.1kcal
- % Daily Value *
- Total Fat 116.7g180%
- Saturated Fat 45.2g227%
- Cholesterol 575.4mg192%
- Sodium 543.9mg23%
- Total Carbohydrate 56.2g19%
- Dietary Fiber 19.5g78%
- Sugars 0.0g
- Protein 197.5g395%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original source mentioned additional ingredients like garlic, brown sugar, salt, saltpeter, fresh herbs, and carrots. For a more robust flavor, consider adding 1/4 cup brown sugar, 1 bunch of fresh herbs (such as parsley and thyme), 3 sliced carrots, and 1/4 cup crushed garlic to the cooking liquid. If using salt and saltpeter, ensure proper curing times and safety guidelines are followed, as this changes the dish from a simple roast to a cured product.
For best results, use a cut of beef suitable for slow cooking, such as chuck roast or brisket. This ensures the meat remains moist and tender during the long simmering process.
The cooking liquid can be reduced and strained to create a flavorful sauce or gravy to serve alongside the sliced beef.
Store leftover beef in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage.
