• 1 tsp. ground cloves
• 1 tsp. ground pepper
• 1 tsp. ground allspice
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 Tbsp. brown sugar
• 1/4 cup kosher salt
• 1 Tbsp. molasses
• 4 pounds boneless tied beef rib roast or chuck roast
• 12 ounces Guinness stout
• Sliced bread , for serving
• Bottled horseradish (optional)
• Coleslaw and pickles , for serving

Note: This needs several days to marinate and at least 7 hours of cooking time before serving.

Mix spices, sugar, and salt in a bowl. Stir in molasses to form a dry paste; rub all over beef. Place meat in a nonreactive container or resealable bag. Let marinate 4 to 7 days in the refrigerator, turning and rubbing beef once each day.

Place beef and stout in a wide (6- to 8-quart) pot and add water to just cover beef. Bring to a simmer; cover and cook until tender but not falling apart, about 3 hours (30 minutes more if using chuck). Remove from heat, but let beef sit in pot for 2 hours. When cool, remove beef and chill in refrigerator at least 2 hours.

Slice meat and assemble sandwiches with bread; if desired, add horseradish to taste. Serve with coleslaw and pickles.

Chef Armstrong recommends pairing this dish with Guinness.