Braising the Inside of a Sirloin of Beef

Ingredients

• the inside (or small fillet, as it is called in France) of a sirloin of beef
• some strips of unsmoked bacon
• a mixture of thyme finely minced
• spices in powder
• a little pepper
• a little salt
• four onions
• two bay-leaves
• two carrots
• a bunch of sweet herbs
• half a pint of good beef broth or gravy

Method

1. 1

   Liaise the fillet clean from the joint and strip off all the skin.

2. 2

   Roll strips of bacon in thyme, spices, pepper, and salt.

3. 3

   Lard the fillet with these and tie it.

4. 4

   Line a stewpan with bacon, add layers of beef or veal, onions, bay leaves, carrots, and herbs.

5. 5

   Place the fillet on top, cover with bacon, add trimmings, and pour on beef broth.

6. 6

   Stew gently for 2.5 hours, strain and reduce gravy until thick enough to glaze.

7. 7

   Brush meat with glaze and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 178. The excerpt below is the record exactly as published.

a little salt sprinkled over them. A celebrated French cook recommends braising in the oven ; that is to say, after the meat has been arranged in the usual manner, and just brought to boil over the fire, that the braising pan, closely stopped^ should be put into a moderate oven, for the same length of time as would be required to stew the meat perfectly tender. 180 MODERN COOKERY. [chap. IX. BRAISING. Braising is but a more expensive mode of stewing meat. The following French recipe will explain the process. We would observe, however, that the layers of beef or veal, in which the joint to be braised is imbedded, can afterwards be converted into excellent soup, gravy, or glaze ; and that there need, in consequence, be no waste nor any unreasonable degree of expense at- tending it ; but it is a troublesome pro cess, and quite as good a result may be obtained by simmering the meat in very English B raising-pan. strong gravy. Should the flavour of the bacon be considered an advantage, slices of it can be laid over the article braised, and secured to it with a fillet of tape. “ To braise the inside (or small fillet , as it is called in France) of a sirloin of beef: liaise the fillet clean from the joint ; and with a sharp knife strip off all the skin, leaving the surface of the meat as smooth as possible ; have ready some strips of unsmoked bacon, half as thick as your little finger, roll them in a mixture of thyme finely minced, spices in powder, and a little pepper and salt. Lard the fillet quite through with these, and tie it round with tape in any shape you choose. Line the bottom of a stewpan (or braising-pan) with slices of bacon ; next put in a layer of beef or veal, four onions, two bay-leaves, two carrots, and a bunch of sweet herbs, and place the fillet on them. Cover it with slices of bacon, put some trim- mings of meat all round it, and pour on to it half a pint of good beef broth or gravy

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