Braised Chump of Beef

Ingredients

• put in a chump of beef
• moisten with white wine
• two wine-glasses of brandy
• pass the sauce and vegetables through a tammy
• reduce it to a thin glaze

Method

1. 1

   Braise beef in a covered pan with wine and brandy over slow heat.

2. 2

   Serve with reduced sauce and vegetables.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 63. The excerpt below is the record exactly as published.

Braised chump of beef. Pigeons rôtis. Roast pigeons. Fèves de marais à la crème, Broad beans with cream. Tartes aux cerises. Cherry tartlets. Solferino soup. Take equal quantities of haricot beans, French beans, young potatoes, young carrots, green peas, three or four tablespoonsful of purée of tomato, chopped parsley, chives, and celery ; boil in stock, and pour over toasted bread-crusts. Braised chump of beef. Prepare a braising-pan (see 28th of May), and put in a chump of beef (be careful that it is well covered, as it is a very dry joint), moisten with white wine and two wine-glasses of brandy, fix the lid on very tight, and cook over a slow fire. When done, place the beef on a dish, pass the sauce and vegetables through a tammy, clear of all grease, reduce it to a thin glaze

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