Virginia Spiced Beef Round

1. 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. 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. 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. 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. 5

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

* Per serving · 4 servings · Values may vary.