Rinderbraten

Rinderbraten, which translates to "beef roast" is a beloved traditional German dish. It features a large beef round stuffed with pork fat and rolled in a flavorful mix of saltpeter, salt, red pepper, brown sugar, allspice, and cloves. The beef is then brined for several weeks before being boiled, simmered, and finally served with a hint of cinnamon.

A delightful variation called Spice Round or Spiced Round gained popularity in Nashville, Tennessee, particularly during holiday feasts. This adaptation emerged after the Civil War, when Nashville's meat-packing industry flourished thanks to Swiss and German immigrants who established businesses in the area. One notable figure, William Jacobs, a German immigrant who founded the Jacobs Packing Company in 1865, played a pivotal role in making this dish a local favorite.

Unlike traditional Rinderbraten, the Nashville version wasn't stuffed with pork fat. Instead, the meat was larded using special horns. The spices in the Nashville version were more generously applied during both the brining process and throughout the meat, resulting in a more intensely flavored dish. While the original Rinderbraten recipe calls for a sprinkling of cinnamon, this ingredient was often omitted in the Nashville adaptation.

At its peak, Nashville boasted over 30 butchers and meat-packers, each crafting their own unique and closely guarded Spice Round recipes. Although its heyday has passed, this historical and flavorful dish can still be found in some Nashville grocery stores during the holiday season.