| 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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