Ingredients
1 tsp. ground cloves
1 tsp. ground pepper
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tbsp. brown sugar
1/4 c. kosher salt
1 tbsp. molasses
4 lb. boneless tied beef rib roast or chuck roast
12 oz. Guinness Stout
Bread
bottled horseradish
Coleslaw
Pickles
Preparation
Step 1Mix 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.Step 2Place 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.Step 3Slice meat and assemble sandwiches with bread; if desired, add horseradish to taste. Serve with coleslaw and pickles.
