Beef Marinade

Ingredients

• One clove of garlic
• some sliced carrots
• some sliced onions
• a few peppercorns
• a little salt
• one pound of beef
• a glass of port wine
• two dessert-spooiiiuls of mushroom ketchup
• a tea-spoonful of shalot vinegar

Method

1. 1

   Make a pickle with vinegar and water, garlic, carrots, onions, peppercorns, and salt.

2. 2

   Let it cool.

3. 3

   Slice the beef and marinate for 24 hours.

4. 4

   Simmer in brown gravy until tender, then thicken with butter and flour, adding port wine and mushroom ketchup.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 221. The excerpt below is the record exactly as published.

eef, Marinade. — A pickle should be made on the day i^revious to the marinade being r(,>quired, that the meat may he in it the full time necessary. Extract, by stew- ing, all the flavour from the following in- gredients, with vinegar and water in equal quantities : — One clove of garlic, some sliced carrots and onions, a few peppercorns, and a little salt. Strain, and let it become cold. Cut into slices one pound of beef from the inside of a sirloin, and lay them in the pickle for twenty- four hours. Have ready a little, nice, brown gravy, and simmer the slices in it till they are quite tender. Blend together a little butter and flour, add this to the gravy, with a glass of port wine, two dessert-spooiiiuls of mushroom ketchup, and a tea-spoonful of shalot vinegar

Cook this with the app: pantry check, scaling, and the assistant.