ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Virginia Spiced Beef Round

Yield 24 to 36 servings

Ingredients

  • 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)

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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

Oxmoor House Homestyle Recipes