Tea Fisher/Kyle Books

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 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
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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