The story goes that my Irish ancestors brought this recipe along when they immigrated to the U.S. Start it at least five days ahead to spice and tenderize the meat; the flavors are worth it.

Mary Shenk, Dekalb, Illinois, USA

Irish Spiced Beef

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Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins
Course Dinner, Easter, Main Dish
Cuisine Irish
Servings 14 servings
Calories 268 kcal


  • 1 fresh beef brisket
  • 1/3 cup packed brown sugar
  • 3/4 cup coarse sea salt
  • 1/4 cup onion chopped
  • 4 bay leaves crushed
  • 3 tsp pepper
  • 2 tsp dried rosemary crushed
  • 2 tsp dried thyme
  • 1-1/2 tsp ground Allspice
  • 1-1/2 tsp ground cloves
  • 4 medium onions sliced
  • 4 medium carrots sliced
  • 2 celery ribs sliced
  • 2 cups stout or beef broth
  • Rye bread, Swiss cheese slices and Dijon mustard OPTIONAL


  • Place beef in a 15x10x1-in. baking pan; rub with brown sugar. Refrigerate, covered, 24 hours.
  • In a small bowl, mix salt, chopped onion, bay leaves and seasonings; rub over beef. Refrigerate, covered, 3 days, turning and rubbing salt mixture into beef once each day.
  • Preheat oven to 325°. Remove and discard salt mixture. Place beef, onions, carrots, celery and stout in a roasting pan. Add water to come halfway up the brisket. Roast, covered, 4-4-1/2 hours or until meat is tender. Cool meat in cooking juices for 1 hour.
  • Remove beef; discard vegetables and cooking juices. Transfer beef to a 13x9-in. baking dish. Refrigerate, covered, overnight.
  • Cut diagonally across the grain into thin slices. Serve with rye bread, cheese and mustard.


This is a fresh beef brisket, not corned beef.


Calories: 268kcalCarbohydrates: 6gProtein: 40gFat: 8gSaturated Fat: 3gCholesterol: 83mgSodium: 560mgSugar: 5g
Keyword Beef
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