| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Irish |
Meats |
8 |
Servings |
INGREDIENTS
| 6 1/2 |
lb |
Beef |
| 3 |
x |
Bay leaves |
| 10 |
x |
Cloves |
| 5 |
x |
Blades mace |
|
|
Crushed clove garlic |
| 1/4 |
c |
Brown sugar |
| 1 |
lb |
Salt (about 2 cups) |
| 1 1/2 |
tb |
Saltpeter |
| 1 |
|
Bunch fresh herbs |
| 3 |
|
Sliced carrots |
| 3 |
|
Sliced onions |
INSTRUCTIONS
NOTE: prepare 7 days in advance of eating! -- Wipe meat over with a damp
cloth. Mix seasoning ingredients together except for carrots, onions and
fresh herbs. Rub seasoning well into meat; then lay mean on bed of
seasoning. Leave in a cool place (preferably not refrigerated, though).
Repeat rubbing each day. On the seventh day, put the meat into a saucepan
and cover with cold water. Bring to boiling point and simmer gently for 5
hours, when it should be tender. Put cooked meat on a flat dish and cover
with a board. Set weight on top of board until meat is cold, when it is
ready to carve and eat.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/irish.zip
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