Family, friends and good food are the foundations of our lives. We celebrate with them, mourn with them and nothing can bring us comfort more than a steaming bowl of soup or a slice of chocolate cake except for the love of our family and friends...

Monday, August 2, 2010


This is a wonderful recipe. My son and I together prepared this dish for a family wedding and we quadrupled the recipe. There were very few leftovers, but what we did have left made the best roast beef sandwiches I have ever eaten. I only marinated this for 24 hours, but from what I am told you can do this for up to 3 days for a stronger flavor.

6 lbs sirloin tip roast or beef eye round
3 bay leaves, finely chopped
1 teaspoon ground mace
6 ground cloves
1 clove garlic, crushed and made into a paste with salt
1 teaspoon allspice
1 teaspoon crushed black peppercorns
2 1/2 teaspoons brown sugar
1/2 cup salt
1 bottle Guinness stout

Mix all the flavorings and spices together. Rub in the mixture once or twice a day for up to two days.
Place the beef in a large bowl and rub all over with the spice and flavoring mixture.
Cover and refrigerate.
The spices and flavorings will now be mixed with the juices drawn from the beef.

Tie up the meat firmly if needed and place in a roaster.
Rub in a last teaspoon of ground cloves.

Mix 1 1/2 cups cold water and a bottle of Guinness, pour into bottom of roaster.
Place rack in roaster and roast on rack.

Preheat Oven to 325 degrees and cook for about 3 to 4 hours until well done.
Allow to cool.
When cool, remove from the cooking liquid, place on a serving dish and cover with a weighted plate.
Refrigerate until serving time.
Serve cold, thinly sliced.

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