Spiced Beef Sandwich Recipe

Mar 07, 2012 @ 5:34 PM
Posted by Chef Cathal Armstrong, Special Contributor

Nutrition

Cal/Serving: 597
Daily Value: 30%
Servings: 10

Low-Carb
Dairy-Free, Sugar-Conscious

Fat	51g	78%
Saturated	21g	105%
Trans	0g	0%
Carbs	3g	1%
Fiber	0g	1%
Sugars	2g	0%
Protein	30g	59%
Cholesterol	129mg	43%
Sodium	1051mg	44%
Calcium	28mg	3%
Magnesium	36mg	9%
Potassium	524mg	15%
Iron	3mg	19%
Zinc	7mg	44%
Vitamin A	5IU	0%
Vitamin C	0mg	0%
Thiamin (B1)	0mg	10%
Riboflavin (B2)	0mg	14%
Niacin (B3)	5mg	25%
Vitamin B6	1mg	29%
Folic Acid (B9)	9µg	2%
Vitamin B12	5µg	84%
Vitamin E	0mg	0%
Vitamin K	1µg	1%
Fatty acids, total monounsaturated	22g	0%
Fatty acids, total polyunsaturated	2g	0%

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Oprah Magazine

Try this delicious sandwich from Cathal Armstrong, chef at Restaurant Eve in Arlington, Va. It's a bit of a project, but the beef takes on tremendous amounts of flavor and is well worth the wait. With a 4-pound roast, there will be plenty of sandwiches to go around.

INGREDIENTS

1 teaspoon ground clove
1 teaspoon freshly ground black pepper
1 teaspoon ground allspice
1 teaspoon 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
Wheat or pumpernickel bread, for serving
Pickles, for serving
Horseradish, for serving

DIRECTIONS

In a bowl, mix all of the spices together. Add the molasses and rub the mixture all over the beef. Place in a nonreactive container in the refrigerator for 7 days. Every day, turn and rub the beef.

Place the beef in a large pot and add the Guinness and water to cover. Bring to a simmer and cook until tender but not falling apart, about 3 hours. Remove from heat and let the roast cool in the stock.

When cool, remove the beef and refrigerate until cold before serving. Serve with wheat or pumpernickel bread and pickles. Horseradish can be added to taste.