Rinderbraten [SEP] material used
Rinderbraten
Rinderbraten, also known as Marinierter Rinderbraten, is a dish of German origin whose name means "beef roast". It is made from a large round of beef, stuffed with pork fat that has been rolled in a combination of saltpeter, salt, red pepper, brown sugar, allspice, and cloves. The round is then submerged in brine for up to six weeks, then boiled, and then simmered, with the blackened outer layer of beef and fat removed and cinnamon sprinkled over it before serving.
other meat-packing companies to emulate his success.
At one time, there were over 30 butchers and meat-packers in Nashville, and nearly all of them produced Spice Round. Each used a slightly different and closely guarded recipe.
Nashville's version of Rinderbraten was not "stuffed" with pork fat; rather, it was larded throughout the meat with special horns. In addition to the fat being blended with the traditional Rinderbraten spice, typically the same spices would be used in the brining solution and run through