Spiced Beef


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This extremely flavorful dish takes a full week of marinating, so plan ahead.

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  • 6 lb. piece of brisket, sirloin tip or eye of round
  • 3 bay leaves, finely chopped
  • 1 tsp. powdered mace
  • 6 finely ground cloves
  • 1 tsp. crushed black peppercorns
  • 1 large garlic clove made into a paste with salt
  • 1 tsp. allspice
  • 2 Tbs. molasses
  • 2 heaping Tbs. brown sugar
  • 1 lb. cooking salt
  • 2 tsp. saltpeter

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Mix all spices and flavorings together. Place beef in a large dish and rub mixture into meat. Refrigerate in a covered bowl. Repeat this process every day for a week, turning the meat and rubbing in the spices, which will now be mixed with the juices drawn from the meat. Tie the meat up firmly and rub a final tsp. of ground cloves. Cover with water and simmer slowly for 6 hours. When cool enough to handle remove from the cooking liquid, place in a dish and cover with a weighted plate. Slice very thinly and serve.

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