Chilled Spiced Beef

Whether it’s called spiced round in Nashville, spice roll in Tidewater Virginia, or daube de boeuf in New Orleans, chilled spiced beef served in thin slices has been deemed one of the South’s most elegant dishes since the mid-nineteenth century. While it’s been said that the cooking process originated at meat-packing companies in Nashville as a way of preserving beef before refrigeration came along, I’ve always suspected that it goes back much further, to England and France, where I’