Braised Beef

Ingredients

• Take six or eight pounds of the round or the face of the rump
• lard with quarter of a pound of salt pork
• six slices of pork
• two onions
• half a small carrot
• half a small turnip
• one quart of boiling water

Method

1. 1

   Lard the beef and brown it on all sides in a braising pan with pork and vegetables.

2. 2

   Add boiling water and a bouquet of sweet herbs.

3. 3

   Cover and cook slowly for four hours, basting every twenty minutes.

4. 4

   Finish the gravy as for braised tongue or add tomatoes and strain.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 60. The excerpt below is the record exactly as published.

Braised Beef. Take six or eight pounds of the round or the face of the rump, and lard with quarter of a pound of salt pork. Put six slices of pork in the bottom of the braising pan, and as soon as it begins to fry, add two onions, half a small carro* and half a small turnip, all cut fine. Cook these until they begin to brown ; then draw them to one side of the pan and put in the beef, which has been well dredged with salt, pepper and flour. Brown on all sides, and then add one quart of boiling water

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