Virginia Spiced Beef Round

Oxmoor House
24 to 36 servings


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1 (11- to 12-pound) beef round
2 tablespoons plus 1 teaspoon saltpeter
2 cups plus 2 tablespoons salt, divided
2 cups molasses
2 tablespoons ground allspice
2 tablespoons ground cloves
1 1/2 tablespoons ground nutmeg
Spiced crab apples (optional)


Rub meat on all sides with saltpeter and 2 tablespoons salt; place in a large plastic, glass, or stainless steel container with a tight-fitting lid.

Combine remaining 2 cups salt, molasses, allspice, cloves, and nutmeg, stirring well. Pour molasses mixture over meat; turn meat to evenly coat all sides. Cover and marinate 21 days in the refrigerator, turning meat each day.

Remove meat from marinade; discard marinade. Wrap securely in cheesecloth, and place in a large stock pot; cover completely with water. Bring to a boil. Reduce heat; cover and simmer 3 hours or until meat is tender.

Remove stock pot from heat; set aside. Allow meat to cool completely in cooking liquid in stock pot. Remove meat from cooking liquid, discarding cooking liquid. Chill overnight. Remove cheesecloth.

Transfer meat to a serving platter. Cut diagonally across the grain into thin slices to serve.

Created date

February 2010