Spiced Beef Round

Starting about 2 weeks ahead, combine the brown sugar, salt, allspice, black pepper, ginger, nutmeg, cinnamon and red pepper in a large bowl. Mix thoroughly, then place the beef in the bowl and, with your fingers, rub the sugar and spice mixture into all sides of the meat. Cover the bowl tightly with foil or plastic wrap and marinate in the refrigerator for 2 weeks, turning the meat over every day and basting it with the liquid that will accumulate in the bowl.

Heat the oven to 275°F. Transfer the meat to a plate and reserve the marinade. With a larding needle or sharp skewer, make 8 or 9 evenly spaced holes through the beef roast from top to bottom and insert a strip the suet in each one. Place the beef on a rack in a large heavy casserole equipped with a tightly fitting lid. Pour 3/4 cup of the marinade down the sides of the casserole. Then cover tightly with a lid and braise in the middle of the oven for 3-1/2 hours, or until the beef is tender and shows no resistance when pierced deeply with a large two-pronged fork.

Transfer the beef to a platter and cool to room temperature. Cover with foil or plastic wrap, and refrigerate the beef for at least 8 hours, or until it is thoroughly chilled and firm.