Recipe provided by:

Fiddler's Hearth

127 N. Main St.

South Bend, IN 46601

(574) 232-2853

 

Hours

Mon-Tue 11 a.m. - 11 p.m.

Wed-Sat 11 a.m. - 1 a.m.

Sunday 11 a.m. - 9 p.m.

• 6 lbs. sirloin tip roast or beef eye round
• 3 bay leaves, finely chopped
• 1 tsp. ground mace
• 6 ground cloves
• 1 clove garlic, crushed and made into a paste with salt
• 1 tsp. allspice
• 1 tsp. crushed black peppercorns
• 2 tsp. molasses
• 2 ½ tsp. brown sugar
• ½ cup salt
• 2 tsp. saltpeter (if marinating longer than 7 days before cooking)
• 1 bottle Guinness stout

1. Mix all the flavorings and spices together.
2. Place the beef in a large bowl and rub all over with the spice and flavoring mixture.
3. Cover and refrigerate.
4. Rub in the mixture once or twice a day for a week; turn the beef as you repeat the rubbing in process.
5. The spices and flavorings will now be mixed with the juices drawn from the beef.
6. Tie up the meat firmly and place in a large pot.
7. Rub in a last teaspoon of ground cloves.
8. Cover with cold water to which a bottle of Guinness has been added.
9. Simmer gently for 6 hours.
10. Allow to cool in the cooking liquid.
11. When cool, remove from the cooking liquid, place on a serving dish and cover with a weighted plate.
12. Refrigerate until serving time.
13. Serve cold, thinly sliced with Irish brown bread, chutney, and horseradish sauce.