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Spiced Beef Sandwich



SPICED BEEF SANDWICHES
Restaurant Recipe

1 teaspoon ground cloves
1 teaspoon ground pepper
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon brown sugar
1/4 cup kosher salt
1 tablespoon molasses
1 (4  lb.) boneless tied beef rib roast or chuck roast
12 ounces 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 (6-8 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.


Notes: Tender spiced beef is great to have on hand for lunch or a quick snack, with pickles and coleslaw. Allow plenty of time: this needs several days to marinate and at least 7 hours of cooking time before serving.