Spiced Round Brine---John Eggerton, author of Southern Food, includes a very
intriguing recipe for a cured beef round. Right now, the price of round is
fairly reasonable. The round is
the rear leg of the cow. A frequently used muscle, the meat from this area is
lean but tough. This is an adaptation
of recipes used by butchers in the
Bottom Round: One area is tougher than the other, and it's usually divided into two smaller cuts -- bottom round roast and rump roast (the end that comes to a point).
Bottom Round Roast: Roasts from the bottom round. A bit tough and best suited as corned beef or pot roast.
Ingredients: 1- round of beef (5-6 lbs), 1 cup brown sugar, 1 cup salt, 1/2 tsp. salt peter. Mix together and rub over entire surface of the round. Wrap tightly in foil or plastic wrap, refrigerate overnight.
Combine the following- 1 tablespoon allspice, cinnamon, ginger, nutmeg, black pepper and 1 tsp. cayenne pepper. Combine, then apply evenly to entire round. Re-wrap and refrigerate for up to 2 weeks, turning the round daily. Once "cured" remove round from the refrigerator and soak in cold water for 1 hour, then rinse in running water.
Cooking: Cook the round @ 220 degrees until it reaches 140F. Remove, slice and enjoy spiced beef round.