Braised Beef

Ingredients

• Four to six pounds of beef
• Cut two small onions into dice
• Add one quart of boiling water
• one tablespoonful of mixed herbs
• two tahlespoonfuls of flour

Method

1. 1

   Trim and rub the beef with salt, pepper, and flour.

2. 2

   Fry the onions until light brown, then brown the meat in the fat.

3. 3

   Place the meat on skewers in a braising-pan with onions around it.

4. 4

   Add boiling water and herbs, cover tightly, and cook in a moderate oven for four hours, basting every twenty minutes.

5. 5

   After cooking, thicken the gravy with flour and serve over the meat.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 133. The excerpt below is the record exactly as published.

Braised Beef. Four to six pounds of beef from the lower part of the round or face of the rump. Trim, and rub well with salt^ pepper^ and flour. Cut two small onions into dice, and fry them until light brown in salt pork fat or drippings. Skim them out into a braising-pan or large granite pan ; then brown the meat all over, adding more fat if needed. Put the meat into the pan on skewers, to keep it from stick- ing, with the onions around^ not under, the meat. Add one quart of boiling water and one tablespoonful of mixed herbs,, which should be tied in a small piece of strainer cloth. Cover closely, putting a brick on the cover to keep it down, and cook in a moderate oven four hours, basting every twenty minutes. Turn over after two hours ; add more water as it evaporates, so as to have one pint left for grav}^ When tender, take up the meat, remove the fat and bag of herbs from the gravy ; add more salt and pep- per,, and if desired add lemon juice,, tomato,, or mushrooms; thicken with two tahlespoonfuls of flour

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