Braised Beef à la Flamande

Ingredients

• a piece of beef from the cross ribs, lower sirloin, or upper round, weighing from 4 to 6 pounds
• ½ pound suet
• 1 pint of boiling water
• 1 can tomatoes
• the gravy from the pan
• the juice of 1 lemon
• 1 teaspoonful sugar
• 1 pint of cooked carrot balls
• 1 pint of small white cooked onions
• 1 pint of small potato balls

Method

1. 1

   Season the beef with salt and pepper.

2. 2

   Fry the suet until light brown, add the meat, and cook until browned.

3. 3

   Add boiling water, cover, and cook slowly for 2 hours.

4. 4

   Remove the meat, strain the gravy, add tomatoes, and return the meat to cook until tender.

5. 5

   Serve with gravy and garnish with vegetables.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 155. The excerpt below is the record exactly as published.

the gravy from the pan (if too thick add more boiling water), stir and cook 5 minutes ; add the juice of 1 lemon, 1 teaspoonf ul sugar ; pour a little of the sauce over the meat, and serve the remainder in a sauce bowl. Garnish the meat with 1 pint of cooked carrot balls, 1 pint of small white cooked onions, and 1 pint of small potato balls, cut out with a vegetable cut- ter and boiled (see Vegetables). In place of lemon juice y^ pint white wine may be used ; it is then called Braised Beef & la Flamande. 232 BEEF. 288 Braised Beef ft PAmfiricaliie. — Take a piece of beef from the cross ribs, lower sirloin, or upper roand, weighing from 4 to 6 pounds, season with salt and pepper. Gut Vs pound suet into small pieces, put it in a saucepan over the fire, and fry light brown ; put in the meat, turn frequently and cook till it has obtained a light brown color all over ; then add 1 pint of boiling water, cover and cook slowly 2 hours. Remove the meat, strain and free the gravy from fat, return it to the saucepan, adding 1 can tomatoes

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