Spiced Beef Sandwich
Recipe GLPR8fb0ee60809f55
A traditional American sandwich featuring slow-cooked beef cured and spiced with warm aromatics, then braised in Guinness until tender. The cold, sliced beef is served on hearty bread with pickles and horseradish for a rich, tangy bite.
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Ingredients
1 teaspoon ground clove
1 teaspoon freshly ground black pepper
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground mace
1 tablespoon brown sugar
1/4 cup salt
1 tablespoon molasses
One 4-pound boneless tied beef rib roast
12 ounces Guinness beer
Water, as needed for braising
Wheat or pumpernickel bread for serving
Pickles for serving
Prepared horseradish for serving
Directions
In a small bowl, combine ground clove, black pepper, allspice, cinnamon, and mace. Stir in the brown sugar, salt, and molasses to form a thick spice paste. Rub this mixture generously and evenly over all surfaces of the beef roast. Place the coated roast in a nonreactive container, cover, and refrigerate for 7 days. Each day, turn the roast and rub the spice mixture into the meat to ensure even curing.
Place the cured beef in a large pot. Pour the Guinness over it, then add enough water to cover the roast completely. Bring the liquid to a gentle simmer over medium-high heat, then reduce heat to maintain a low simmer. Cook uncovered for approximately 3 hours, until the beef is very tender but still holds its shape. The internal temperature should reach 145°F for a whole cut of beef.
Remove the pot from heat and allow the roast to cool completely in the cooking broth. Once cooled, remove the roast from the pot and refrigerate until thoroughly chilled, at least 4 hours or overnight. The beef will be easier to slice when cold.
To serve, slice the cold beef thinly and arrange on slices of wheat or pumpernickel bread. Top with pickles and a dollop of horseradish sauce to taste. Serve immediately.
