logo

BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

March 18 2013

Spiced Beef Sandwich

    1 teaspoon(s) ground cloves
    1 teaspoon(s) ground pepper
    1 teaspoon(s) ground allspice
    1 teaspoon(s) ground cinnamon
    1 teaspoon(s) ground nutmeg
    1 tablespoon(s) brown sugar
    1/4 cup(s) kosher salt
    1 tablespoon(s) molasses
    4 pound(s) boneless tied beef rib roast or chuck roast
    12 ounce(s) Guinness stout
    Bread, for serving
    Bottled horseradish, optional
    Coleslaw, for serving
    Pickles, for 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.