Braised Roll of Beef Flamande

Ingredients

• Take a piece of sirloin of beef, about ten pounds
• pieces of larding bacon
• two carrots
• four onions
• a bay leaf
• thyme
• one bottle of sherry
• two glasses of brandy
• one pint of good stock
• two large tablespoonsful of Espagnol sauce

Method

1. 1

   Bone the sirloin, lard it, and roll tightly.

2. 2

   Place bones and trimmings in a braising pan, add the roll, and garnish with carrots, onions, parsley, bay leaf, and thyme.

3. 3

   Fry slightly, then wet with sherry, brandy, and stock.

4. 4

   Cover and cook gently for about three hours until tender.

5. 5

   Remove beef, strain liquor, reduce, add Espagnol sauce, and serve with vegetables.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 37. The excerpt below is the record exactly as published.

BRAISED ROLL OF BEEF FLAMANDE Take a piece of sirloin of beef, about ten pounds, well covered with fat. Bone it, leaving the fillet adhering to the upper part ; lard it with pieces of larding bacon, cut about a quarter of an inch square and four inches long; then roll the beef up closely, fasten it round with strong string so as to secure its shape. Break up the bones, place them with the trimmings at the bottom of the braising-pan, then place the roll of beef on the bones. Garnish with two carrots, four onions, a clove stuck in each, a faggot of parsley, bay leaf, and thyme. When fried a little, wet with one bottle of sherry, two glasses of brandy, one pint of good stock. Place the cover on the pan, and let all cook gently for about three hours, or until it is tender. When done, remove the beef to its dish, strain off the liquor, removing all fat. Reduce this to one half, add two large tablespoonsful of Espagnol sauce

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