Spiced Irish Beef

Can you believe it? We are still waiting to move into that house we were supposed to get at the end of May. Crazy. Now we are stuck in our old place waiting for a closing date. So, no hobbit videos until we get this all sorted out, especially since my list of hobbit recipes and their notes are already packed. For now how about some tasty beef? This one is traditionally served around the holidays in winter but it sure is tasty with a side of colcannon or on a nice summer salad. Warm or cold it is delicious! I think I may be fondest of it as a cold cut though. Ready for some tasty?

  • 4 lbs eye of round or sirloin (your choice really)
  • 12 cloves, ground
  • 1 tsp ground mace
  • 1 tsp ground juniper berries
  • 1 tsp pumpkin pie spice
  • 1 tbl ground black pepper
  • 1/2 tsp salt
  • 4 tbl brown sugar
  • 1 clove garlic, pressed
  • 1 cup guiness beer or water
  1. Combine the spices and sugar.
  2. Rub into the meat and cover. Refrigerate overnight.
  3. This is best left to marinate for a couple of days, traditionally it is done for a week. Overnight is good too. Turn the meat and cover every 12 hours if possible. Should end up looking like this:
  4. Preheat oven to 350F. Remove from marinade. Place in a baking dish as close to the size of your cut of meat as possible. Cover with the water or beer. Bake for 30-40 minutes.
  5. Serve warm or allow to cool, either way slice thinly.

Makes 8 hearty servings. Each serving contains (if you used water) 305 calories, 8.8 grams fat, 2 grams carbs, no fibre, 51.7 grams protein. Great for a dinner before or after hiking. Have some of this waiting in your fridge already made and sliced for your salad and you are set! Or for a special treat, colcannon! I suggest slicing thinner than I have in the picture for a salad topper.

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