Patrick Lavery did it again.

Another St. Patrick's Day holiday and another morning show spiced beef breakfast. Although there is no video, I asked him to describe the process on the air.


  • A three pound rump roast.
  • Day 1: Cover in brown sugar and cover in plastic wrap in the fridge.
  • Day 2:Cover with allspice.
  • Day 3: Cover with salt.
  • Then let it sit in the fridge covered for another seven days.
  • When ready, place it in water, bring to a boil and then let it simmer for two hours.

The recommended serving is a little bit of whole grain mustard on a slice or Irish soda bread. Place a slice of beef and top with a good Swiss cheese. For me, not eating bread, I topped the beef with the cheese, microwaved for 15 seconds and then topped with the mustard.

Wow. Try it, seriously.

Bill Spadea is on the air weekdays from 6 to 10 a.m., talkin’ Jersey, taking your calls at 1-800-283-1015. Tweet him @NJ1015 or @BillSpadea. The opinions expressed here are solely those of Bill Spadea.

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