This recipe has it’s origins going back nearly 2,000 years. Though the Romans never conquered Ireland, they did travel there. The Romans had noted how the Scots had turned sea caves into sealed chambers to smoke meats when the tide was high. In Ireland, they came across the art of rubbing the meats with spices and herbs before using them for smoking. Centuries later a more modern variation was used in recipes for a 7 day rub for cooking a Brisket. The Celtic Caterer’s blend in a mixture of the two, which can be used both for smoking Beef or Pork meat, and can also be used as a Dry rub for the Irish Brisket. It is this dish that precedes the use of Corned beef, and has a much superior flavor. When the Irish used the same rub to boil the meats, like their 7-day Rub Brisket, they were in fact creating one of the first uses of Au jus.

The Celtic Caterer Irish rub combines this ancient recipe along with some modern flavors introduced by way of the East India Company.
Mace- the outer viney layer of Nutmeg; this spice is excellent when combined with meats and cakes. Combined with Turkish Bay leaves, Garlic, Madagascar Cloves, Sea Salt and crystalized Treacle (brown Sugar), and you have a flavor for meats that transcends the Ages.

Beware, meats that are seasoned with this spice, the clover flavor will continue to grow even days later after being cooked and refrigerated. A excellent accompaniment when this happens is the use of any Mustard product. It cuts right through the clove flavor.