Braised Beef

Ingredients

• piece of fresh silverside of beef (about pounds five and a half)
• an ounce of butter or dripping
• three small onions cut in slices
• a bay leaf
• half a blade of mace
• a tiny bit of thyme
• two or three sprigs of parsley
• a small onion stuck with cloves
• four carrots cut in slices
• three turnips cut in slices
• the small bone which the butcher generally sends with this piece of meat
• one and a half ounces of flour

Method

1. 1

   Line the bottom of a dry saucepan with thin slices of fat bacon, add butter, onions, and the piece of beef.

2. 2

   Cook over the fire for 30 minutes, turning the beef.

3. 3

   Fill with hot water, add salt, pepper, bay leaf, mace, thyme, parsley, onion with cloves, carrots, turnips, and a bone.

4. 4

   Bring to boil, then simmer for 3.5 hours.

5. 5

   Strain the liquor, melt butter, add flour, and gradually mix in the liquor to make a sauce.

6. 6

   Serve the beef with vegetables and sauce.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 60. The excerpt below is the record exactly as published.

an ounce of butter or dripping, three small onions cut in slices, and on the top of all lay the piece of fresh silverside of beef (about pounds five and a half) neatly kept in shape with string. Put on the lid of the saucepan, and let it remain right over the fire for about thirty minutes, turning the piece of beef when it has browned on one side ; this must be done by lifting it up by the string with a fork, taking cai-e not to prick the meat, which would allow the juice to escape. Then fill up the saucepan almost to the brim with hot water, and add salt, whole pepper, a bay leaf, half a blade of mace, a tiny bit of thyme, two or three sprigs of parsley, a small onion stuck with cloves, four carrots cut in slices, three turnips cut in slices, and then 1 1 o Braised Beef. cut in half across, and any other vegetables that you may have, such as celery, etc. Add also the small bone which the butcher generally sends with this piece of meat. Bring the water to the boil, remove any scum that there may be on the surface, cover over the saucepan, and put it at such a part of the stove that it will simmer slowly for about three hours and a half. It must be frequently looked at, and at the first approach of any signs of the water boiling, the saucepan must be removed to a still cooler part of the stove. If, as is some- times the case, it cannot be made to cook slowly enough, on account of the stove having become very hot, the saucepan must be placed on a trivet. This part of the process is most essential, as it is on the slow cooking of the beef that the tenderness of the meat depends. About a quarter of an hour before the time of serving take out some of the liquor with a cup, and strain it into a jug, then melt one ounce of butter or dripping in a saucepan, add one and a half ounces of flour

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