Tennessee Spiced Round Recipes

Steps:

• Serve with oven baked potatoes.
• Put the coriander seeds in a mortar and pound them with a pestle.
• Stir in the rest of the spices and seasonings, then pour the mixture into a bowl and stir in the white wine.
• Put the beef in large zip lock bag, pour the marinade over the beef, push the air out of the bag and seal it.
• Massage the marinade around the beef and refrigerate for about 24 hours, turning and massaging occasionally.
• Preheat the oven to 300f degrees.
• Heat the oil in a deep casserole just large enough to hold the beef snugly.
• I use my cast iron dutch oven.
• Add all the vegetables and cook over gentle heat for 15 to 20 minutes, or untl they start to soften.
• Lift the beef out of the marinade and place on top of the veggies.
• Strain 1 1/4 cups of the marinade into a measuring cup and add the broth and the red wine.
• Pour the liquid over the beef.
• Add the parsley, cover and place in the oven.
• Bake for 2 to 3 hours, or until the beef is tender.
• For the last hour, wash and score the potatoes.
• Place potatoes on oven grate around the outside of the casserole.
• Bake 1 hour, or until fork tender.

Steps:

• 1. Trim 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.
• 2. Step 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.
• 3. Step 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

Steps:

• Put the 1 cup of ketchup in a mixing bowl and then add all the other wet ingredients. Then add all the dry seasonings.
• The final sauce will be thinner if you add in more vinegar (based on taste). No need to heat this sauce. Just mix or shake in jar and done -- simple but with huge flavor! Best if added to finished pulled pork or last 15 minutes of ribs. If you want to use as a marinade, add water to desired consistency. My other sauce on Allrecipes: Big Al's K.C. Bar-B-Q Sauce is the #1 rated 5 Star sauce. I hope you really enjoy this simple and flavorful recipe.
• Footnote: The sauce needs no heat. Just add, mix and use (or refrigerate). For the basic recipe use 1/2 cup of vinegar. If you like more zip, then gradually add more after tasting initial recipe. If you need more heat, add in the red pepper flakes to taste. The Korean Red Pepper Paste can be purchased at any Asian market or on-line. If you don't have any and can't wait, then add in a touch more honey (2 T) and some Sriracha hot sauce (2 T).

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment paper; grease paper., Beat first 5 ingredients until well blended. In another bowl, whisk together flour, pie spice, baking soda and salt; stir into egg mixture. Fold in carrots., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners' sugar until smooth; gradually fold in whipped cream., If cakes are domed, trim tops with a serrated knife. Spread frosting between layers and over top of cake. Refrigerate leftovers.