Tender spiced beef is great to have on hand for lunch or a quick snack, with pickles and coleslaw.

This dish is part of our pub fare menu.
Servings: Serves 8–10
  • 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
  • Directions
    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.


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