Spiced Beef Sandwich
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. Allow plenty of time: this needs several days to marinate and at least 7 hours of cooking time before serving.
- 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
1. 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.
2. 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.
3. Slice meat and assemble sandwiches with bread; if desired, add horseradish to taste. Serve with coleslaw and pickles.