Braised Beef

Ingredients

• § c. salt pork
• § c. carrot
• § c. onion
• § c. celery
• 5 Ib. beef round, rump, or shoulder
• 1 pt. stock or water
• ^ bay leaf
• piece of red pepper
• 6 peppercorns
• 3 cloves
• 2 ts. salt
• 1 cup tomato

Method

1. 1

   Sprinkle diced salt pork, carrot, onion, and celery in a covered dripping pan.

2. 2

   Place the beef on top, add stock or water, bay leaf, red pepper, and peppercorns.

3. 3

   Dredge meat with flour and brown in a hot oven.

4. 4

   Spread more vegetable cubes on top, add salt, cover, and cook slowly for 4 to 5 hours.

5. 5

   Serve with thickened gravy and optional tomato added halfway through cooking.

Nutrition per serving

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 38. The excerpt below is the record exactly as published.

Braised Beef Sprinkle § c. each salt pork, carrot, onion, and celery, cut in dice, in a covered dripping pan, and place 5 Ib. beef round, rump, or COMPOSITION AND PREPARATION OF MEATS 91 shoulder, on them. Add 1 pt. stock or water, ^ bay leaf, piece of red pepper or 6 peppercorns, 3 cloves. Dredge meat with flour. Let brown in hot oven. Spread a few more of the vegetable cubes on top, add 2 ts. salt. Cover closely and cook in oven very slowly 4 or 5 hours. Put meat on a platter, thicken the gravy, and serve with the meat. 1 cup tomato

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