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SPICED ROUND/SPICED BEEF




Source of Recipe


phaedrus@hungrybrowser.com


Recipe Introduction


In Nashville Tennessee, this was available for years at the old Farmer's Market. Now, though still available around Christmas time, Spiced Round is difficult to find. As the recipe says, "It's utterly delicious!" One of Phaed's readers sent this in when he read of my request for the recipe!


List of Ingredients




6 pound piece of brisket, sirloin tip or eye of round
3 bay leaves. finely chopped
1 teaspoon powdered mace
6 finely ground cloves
1 teaspoon crushed black peppercorns
1 large garlic clove made into a paste with salt
1 teaspoon allspice
2 tablespoons molasses
2 heaping tablespoons brown sugar
1 pound cooking salt (use Kosher...my commentary)
2 teaspoons saltpetre (see note)

Recipe



Mix all spices and flavorings together. Place beef in a large dish and rub well all over mixture. Refrigerate in a covered bowl. Repeat this process every day for a week, turning the meat and rubbing in the spices which will now be mixed with the juices drawn from the meat. Tie the meat up firmly and rub a final teaspoon of ground cloves. Cover with water and simmer slowly for 6 hours. When cool enough to handle remove from the cooking liquid, place in a dish and cover with a weighted plate. Slice very thinly and serve.

Note from recipe supplier: I believe that the beef used to be larded, with a larding tool, to ensure tenderness. The spices, of course, can be amended to suit taste. Personally, I’d toss some ginger into the mix, also some cayenne pepper. It’s weighted, to compress the meat, which allows you to slice it thinly. It is utterly delicious!

Note from Rusty: Saltpetre (Sodium nitrite) is technically classified as a poison. Chemists (Druggists) must therefore be licensed to sell it. For details of your nearest registered seller, contact the consumer protection department of your local authority. If you are unable to buy sodium nitrite, you can still create the dishes, as the compound's only purpose is cosmetic: to turn the meat pink.

Actually, there is a slight difference between Spiced Round and Spiced beef. The Spiced Round is larded with a larding tool, the Spiced Beef is not!