Irish spiced beef brisket recipe

Valentine's Day is finally behind and so we turn our heads toward the next holiday-St. Patrick's Day. It's time to bring on the green beer and corned beef! Well, not necessarily. Personally, I have never been a big of a fan of corned beef anything, preferring fresh beef brisket instead. For those like minded individuals, I present to you a delicious corned beef alternative for this year's St. Patrick's celebration. This is a long process recipe, but I promise you, it is well worth the time and effort!

IRISH SPICED BEEF BRISKET
Ingredients 

• 1 beef brisket, app 6 pounds
• 1/3 cup packed brown sugar 
• 3/4 cup sea salt  
• 3 teaspoons pepper 
• 2 teaspoons dried rosemary
• 2 1/2 teaspoons dried thyme 
• 1-1/2 teaspoons allspice 
• 1-1/2 teaspoons cloves 
• 1 clove fresh garlic, minced
• 1/4 cup chopped onion
• 4 medium onions, sliced 
• 4 medium carrots, sliced 
• 2 stalks of celery, sliced 
• 2 cups stout 
• Water, as needed

Directions 
Coat brisket completely with brown sugar and place in a baking pan. Cover with foil and refrigerate for a day. The following day, combine all seasonings, minced garlic and chopped onion. Rub mixture into beef, cover and refrigerate for 3 additional days. Each day, turn the meat and rub the salt mixture back into it. After three days have passed, preheat oven to 325 degrees F. Remove beef from pan and discard the salt mixture. Place the beef, all veggies and stout in a roasting pan, adding enough water to cover the meat halfway. Roast until meat is tender, approximately 4-5 hours. Allow the brisket to rest in the roasting pan for an hour. Place beef in a clean pan and refrigerate overnight. When ready to serve, cut into thin slices, going against the grain of the meat.