Braised Beef

Ingredients

• four or five pounds of beef
• half a pound of fat pork
• two onions
• half of a small carrot
• two tablespoonfuls of water
• a pint of water
• a tablespoonful of flour

Method

1. 1

   Cut beef into squares, dredge with salt, pepper, and flour.

2. 2

   Fry pork in a braising pan until crisp, add onions and carrot, fry until brown, then add beef.

3. 3

   Cover and cook slowly until browned on all sides (2-3 hours).

4. 4

   Remove meat, add a pint of water, stir in flour mixed with water, pour around the meat, and serve.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 23. The excerpt below is the record exactly as published.

Braised Beef. Take four or five pounds of beef, that with a little fat on it is best, and have it cut in squares about three inches long by two broad, and one and a half or two inches thick, dredge with salt and pepper and a little flour. Slice half a pound of fat pork into an iron dripper or braising pan, fry until crisp, draw to one side and slice in two onions and half of a small carrot, fry these until brown and then put in the beef, laying the pieces side by side, add two tablespoonfuls of water and cover, cook slowly until the meat is brown on all sides; it will take from two to three hours; when done, take out the meat, add a pint of water, stir a tablespoonful of flour

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