Braised Beef

Ingredients

• Four or five pounds of meat
• one-half pound fat pork
• cup of onions sliced
• half a carrot
• a pint of water
• a tablespoonful of flour

Method

1. 1

   Cut beef into squares, dredge with flour, fry pork, add onions and carrot, then beef.

2. 2

   Cover and cook slowly for 2-3 hours.

3. 3

   Make gravy with pan drippings.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 45. The excerpt below is the record exactly as published.

BRAISED BEEF—Braised beef is best when the beef has _ @ little fat on it. Four or five pounds of meat are required. Beef should be cut in squares two or three inches and one and © one-half inches thick. Dredge squares with a little flour, sea- son with salt and pepper. Fry one-half pound fat pork cut _ in slices in braising pan until crisp, add cup of onions sliced, and half a_ carrot. Fry vegetables until brown, then add Squares of beef and two tablespoons water. Cover pan and cook slowly from two to three hours, browning meat on all sides. Remove beef, add a pint of water and a tablespoonful of flour

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