Tennessee Spiced Round

Tennessee Spiced Round Recipe

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Lynnda Cloutier


This is a traditional recipes from Traveller's Rest, historic home of Judge John Overton, near Nashville, Tennessee. it requires a seventeen day preparation period prior to serving date. Incredibly good!

★★★★★ 1 vote


17-20 lb round of beef
2 cups brown sugar
2 cups salt
1 tsp. black pepper
step 2:
1 1/2 tbsp. nutmeg
1 1/2 tbsp. cinnamon
1 1/2 tbsp. ginger
1 1/2 tbsp. allspice
1 1/2 tbsp. black pepper
1 tbsp. cayenne pepper
step 3:
2 lbs. beef suet
1 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
1/2 tsp. black peppe
1/2 tsp. cayenne pepper


1Trim fat from round of beef. Don't remove bone. Mix brown sugar with seasonings and rub into meat, coating thoroughly. Cover and refrigerate overnight in large glass, porcelain or enamel container.
2Step 2: Remove round from refrigerator and allow juices to drain from it back into container. Mix spices and rub firmly into round. Return meat to container and refrigerate.Turn round in spiced marinade once a day for 2 weeks. Keep refrigerated.
3Step 3: Remove round from marinade. Discard marinade. Grind beef suet with salt and spices. Make deep holes with sharp paring knife in both sides of round and stuff seasoned suet into holes. Tie spiced round in heavy pudding bag or cheesecloth. (Tradition would require an old pillowcase, linen or cotton, no synthetics.) Cover round with water and boil in large covered pot 15 minutes per pound. Cool and refrigerate another day before serving.
Thinly slice spiced round horizontally. Keep bone in round as it helps in carving. Serve on nut bread with horseradish sauce and catsup. Note: Keeps in refrigerator for 1 week. Freezes well. Serves 40
Ellen Dixon

About Tennessee Spiced Round

Course/Dish: Beef