Braised Beef

Ingredients

• Select five pounds of beef
• Sprinkle with salt
• pepper
• dredge with flour
• two-thirds cup of fat salt pork
• a spray each of parsley
• thyme
• marjoram
• two cups Brown Stock or water
• the half of a small bay leaf
• two small red pepper-pods
• one-half teaspoon pepper-corns
• four cloves

Method

1. 1

   Sprinkle beef with salt, pepper and dredge with flour.

2. 2

   Brown richly in a hot frying-pan in some of its own fat; or with fat salt pork tried out, turning often.

3. 3

   Place meat in a Dutch oven or an earthen casserole on three thin slices of salt pork, surround with fat salt pork cut in small cubes, carrot, onion and celery, a spray each of parsley, thyme and marjoram.

4. 4

   Add Brown Stock or water, the half of a small bay leaf, red pepper-pods, pepper-corns, and cloves.

5. 5

   Sprinkle all with salt and strew top of meat with cubes of salt pork.

6. 6

   Cover closely and cook in a slow oven from four to five hours, basting occasionally.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 61. The excerpt below is the record exactly as published.

Braised Beef — Brown Gravy Baked Potatoes — Fried Egg Plant Scalloped Cabbage Romaine — French Dressing Cheese Fingers Peach Duff — Foamy Sauce Cafe Noir TOMATO SOUP (For recipe see Page 40). BRAISED BEEF Select five pounds of beef from the round or rump. Sprinkle with salt, pepper and dredge with flour. Brown richly in a hot frying-pan in some of its own fat; or with fat salt pork tried out, turning often. Place meat in a Dutch oven or an earthen casserole on three thin slices of salt pork, surround with two-thirds cup each of fat salt pork cut in small cubes, carrot, orion and celery, a spray each of parsley, thyme and marjoram. Add two cups Brown Stock or water, the half of a small bay leaf, two small red pepper-pods, or one-half teaspoon pepper-corns, four cloves

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