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 tsp. ground cloves
1 tsp. ground pepper
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tbsp. brown sugar
¼ cup [0,5 dl] salt
1 tbsp. molasses
4 lb. [1,8 kg] boneless tied beef rib roast or chuck roast
12 fl. oz. [3,5 dl] Guinness Stout
 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- 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.
 Slice meat and assemble sandwiches with bread; if desired, add horseradish to taste. Serve with coleslaw and pickled gherkins.