Braised Beef

Ingredients

• This receipt calls for six pounds of beef
• Spread in the braising-pan one-fourth of a pound of salt pork
• two table-spoonfuls of chopped onion
• two table-spoonfuls of chopped carrot
• two table-spoonfuls of chopped turnip
• two table-spoonfuls of chopped celery
• add a pint and a-half of water, or if you have it, of soup-stock
• mix two table-spoonfuls of corn-starch
• with half a cupful of cold water

Method

1. 1

   Spread in the braising-pan one-fourth of a pound of salt pork, cut in slices, and over this spread two table-spoonfuls each of chopped onion, carrot, turnip and celery.

2. 2

   Lay the meat on this bed, and dredge well with salt, pepper and flour.

3. 3

   Cover, and put in a moderately hot oven for half an hour.

4. 4

   At the end of this time add a pint and a-half of water, or if you have it, of soup-stock, basting the meat with some of the liquid, and again dredging with salt, pepper and flour.

5. 5

   Cook for four hours, basting every quarter of an hour.

6. 6

   At the end of two hours add another pint of stock or water; also mix two table-spoonfuls of corn-starch with half a cupful of cold water, and stir this into the juices in the bottom of the pan.

7. 7

   Cook the meat for the last half hour without a cover, as it should be of a delicate brown.

8. 8

   Place it in the serving-dish; then strain the gravy in the pan, seasoning it with salt and pepper if necessary, and pour part of it on and around the beef, serving the rest in a separate dish.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 60. The excerpt below is the record exactly as published.

BRAISED BEEF. This mode of cooking is particularly well adapted to the cheaper pieces of meat, or those that are lacking in flavor and are tough. Braising is properly done when vegetables and herbs are used for seasoning meat and gravy, although these are sometimes omitted and the meat still said to be braised. This receipt calls for six pounds of beef. Spread in the braising-pan one-fourth of a pound of salt pork, cut in slices, and over this spread two table-spoonfuls each of chopped onion, carrot, turnip and celery. Lay the meat on this bed, and dredge well MEATS. f45 with salt, pepper and flour. Cover, and put in a moder- ately hot oven for half an hour. At the end of this time add a pint and a-half of water, or if you have it, of soup- stock, basting the meat with some of the liquid, and again dredging with salt, pepper and flour. Cook for four hours, basting every quarter of an hour. At the end of two hours add another pint of stock or water ; also mix two table-spoonfuls of corn-starch with half a cupful of cold water

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