Braised Beef à la Française

Ingredients

• a piece of beef of 6 pounds from the rump
• 1 gill of brandy
• 1⅓ cup sherry wine
• sufficient veal broth to nearly cover the meat
• 2 fine-cut onions
• 1 carrot
• 1 stalk of celery
• 1 leek
• 1 ounce butter
• 1 tablespoonful flour
• ¼ teaspoonful pepper

Method

1. 1

   Season the beef and lard it with ham.

2. 2

   Cook with the bone and vegetables for 10 minutes, then add broth to cover.

3. 3

   Cook slowly for 4 hours.

4. 4

   Roast the meat with broth for 30 minutes.

5. 5

   Prepare a sauce with reduced broth and serve 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.

tablespoon- ful flour, stir and cook 2 minutes ; add 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; as soon as it boils, put in the meat, and cook till tender. When ready to serve, place the meat on a hot dish, strain the sauce, and serve with mashed potatoes. Braised Beef k la Fran^aise. — Procure a piece of beef of 6 pounds from the rump well covered with fat ; remove the bone and lard the meat with strips of raw ham ; season with salt and pepper ; put the bone, cut into pieces, with 2 fine-cut onions, 1 carrot, 1 stalk of celery, a bouquet, and 1 leek, in a saucepan ; place the meat on top of this, pour over iVg cup sherry wine, 1 gill of brandy ; set the saucepan over the fire, cook 10 minutes ; then add sufficient veal broth to nearly cover the meat, cover with buttered paper, put on the lid, and cook slowly 4 hours. Remove the meat, take off the strings, put it in a roasting pan ; strain the broth, remove all the fat, pour 1 pint of the broth over the meat, set it in a hot oven, roast and baste frequently 30 minutes ; put the remaining broth in a saucepan over the fire, and reduce by boiling without a cover to 1 pint Melt 1 ounce butter in a small saucepan, add 1 fine-chopped onion, a little fine-chopped carrot, cook 6 minutes ; add 1 tablespoon- ful flour, stir a few minutes; add the reduced broth, y^ cupful mushroom liquor, Y4 teaspoonf ul pepper

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