Name: Spiced Beef
Ingredients: 6 lb Brisket of Beef; 3 Bay Leaves; 1 ts Whole Cloves; 1/4 ts Mace; 1 ts Peppercorns; 1 Clove Garlic; 1 ts Whole Allspice; 2 tb Brown Sugar; firmly packed; 2 ts Saltpeter; (Optional); 1/3 c Coarse Rock Salt; 1 Stalk Celery; coarse chopped; 1 md Onion; quartered; 2 md Carrots; sliced; 3 Whole Cloves; 1 ts Ground Cloves; 1 ts Ground Allspice; 1/2 pt Stout

When the loss of any temporal enjoyment casts us into excessive despondency and dejection it is evident that what we have lost, was the object of our inordinate love. The most innocent attachments cease to be innocent, when they press too strongly upon us! To cleave to any created object, and to look for happiness from it – is to make an idol of it – and set it up in God's place. Should this object be a friend, a brother, a wife, or a child, the idolatry is still odious in the eyes of that God, to whom we owe our chief affection. Our warmest passions, our most fervent love, desires, hopes, and confidences should always have God for their object. It is His desire that our happiness should not center in any of the good things of this life.

John Fawcett

CATEGORY	CUISINE	TAG	YIELD
Meats			8	To 10

INGREDIENTS

6	lb	Brisket of Beef
3		Bay Leaves
1	ts	Whole Cloves
1/4	ts	Mace
1	ts	Peppercorns
1		Clove Garlic
1	ts	Whole Allspice
2	tb	Brown Sugar; firmly packed
2	ts	Saltpeter; (Optional)
1/3	c	Coarse Rock Salt
1		Stalk Celery; coarse chopped
1	md	Onion; quartered
2	md	Carrots; sliced
3		Whole Cloves
1	ts	Ground Cloves
1	ts	Ground Allspice
1/2	pt	Stout

INSTRUCTIONS

SPICING
COOKING
Blend the spicing ingredients together in a small bowl, making sure to
break up the bay leaves and garlic. Stand the beef brisket in a large dish,
and rub the spice mixture all over the meat.
Wrap the beef, and refrigerate for one week. Turn the brisket each day,
rubbing the spice mixture at the bottom of the brisket back up to the top.
At the end of the week, rinse the beef brisket with water and tie it for
roasting.
Place the celery, onion, and carrots on the bottom of a pot large enough to
accommodate the brisket. Add the whole cloves, ground cloves, and allspice
to the vegetables.
To cook the brisket, place the beef on top of the bed of vegetables and add
enough water to the pot to cover the brisket. Bring the kettle to the boil,
then reduce the heat and simmer for 4 to 5 hours, or until the brisket is
cooked through and tender. Add the half pint of stout to the kettle during
the last hour of cooking.
Place the brisket on a meat platter and carve to serve warm.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Dec 6, 1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“I don’t know why some people change churches; what difference does it make which one you stay home from?”