Braised Beef

Ingredients

• Wipe three pounds of beef cut from round
• Cut a one-inch cube of fat salt pork
• add three cups canned tomatoes
• one-fourth cup, each, carrots
• one-fourth cup, each, turnips
• onion, and celery
• three sprigs parsley
• two cloves
• ten peppercorns

Method

1. 1

   Sprinkle beef with salt and dredge with flour.

2. 2

   Try out fat pork in an iron frying pan, add beef, and turn frequently until browned.

3. 3

   Put in a braising pan, add tomatoes, carrots, turnips, onion, celery, parsley, cloves, and peppercorns.

4. 4

   Cover tightly and cook in a slow oven for four hours.

5. 5

   Remove to a hot serving dish, rub tomatoes through a sieve, thicken with flour mixed with cold water, and pour sauce around meat.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 6. The excerpt below is the record exactly as published.

BRAISED BEEF. BortED PoTATOES WITH BUTTER AND PARSLEY. Frirep PARsNIPs. | Onion Sourrif Sprcep ApPLEs A LA LYMAN. Car& Nore. 26 What to Have for Dinner. CARROT SOUP. 2 cups carrot, cut in slices 1 quart chicken stock 4 cup onion, cut in slices 2 cups milk 3 tablespoons butter 14 teaspoons salt 3 tablespoons flour Few grains cayenne Cook vegetables in butter, five minutes; then add flour and cook two minutes. Add to stock and cook un- til carrots are soft. Rub through a sieve; add milk and seasonings. BRAISED BEEF. Wipe three pounds of beef cut from round, sprinkle with salt, and dredge with flour. Cut a one-inch cube of fat salt pork in small pieces. Put in an iron frying pan and try out. Add beef, and turn frequently until surface is well browned. Put in a braising pan and add three cups canned tomatoes, one-fourth cup, each, carrots, turnips, onion, and celery, cut in small pieces, three sprigs parsley, two cloves, and ten peppercorns

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