Braized Beef, Citizen Style

Ingredients

• Take a piece of top-side of beef
• cut some fat bacon into eight shreds
• two onions each stuck with two cloves
• two heads of celery
• two carrots
• a bouquet garni
• one blade of mace
• two quarts of good stock
• one gill of brandy

Method

1. 1

   Interlard the beef with bacon, secure with string.

2. 2

   Place in a pan with trimmings and vegetables, moisten with stock and brandy.

3. 3

   Simmer for 4 hours, basting frequently.

4. 4

   Glaze onions and cabbages separately.

5. 5

   Serve beef with glazed vegetables and sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 101. The excerpt below is the record exactly as published.

BRAIZED BEEF, CITIZEN STYLE. Take a piece of top-side of beef, trim it nicely, cut some fat bacon into eight shreds of about four inches long by a quarter of an inch square, interlard the piece of beef with these by inserting each slice into a large larding-needle, then fasten the beef round with a piece of string so as to secure its shape. Put the pieces of trimmings into a binxizing-pan with a few broken bones, if any ; lay the piece of beef on these and garnish with two onions each stuck with two cloves, two heads of celery, two cairots, a "bouquet gaini," and one blade of mace. Moisten with two quarts of good stock and one gill of brandy. Set the beef to simmer very gently for about four hours, taking care to often baste and turn it over in its gravy, in order to glaze it. Mean- while glaze separately twenty-four small onions (No. 280) and two cabbages (No. 295). When the beef is done, drain it, remove the string, dish it up, make a border with the glazed onions and cabbages, or any other glazed vegetables that may be preferred ; as well as mashed potatoes, cro- quettes, or mushrooms stewed in the glaze, and stuffed tomatoes, &c. &c. Skim the fat off the glaze, strain it over the lot, and serve. This way of braizing meat can be applied to any cut or part of the animal, viz., ribs, rump, brisket, round or thick flank, as well as flUet of beef. The process of larding can also be omitted, not only as a matter of economy, but of taste as well. 504. BRAIZED BEEF MILANAISE. Procuro about ten pounds of thick flank, or a nice cut of round of beef of a similar weight ; trim, interlard, and bind 238 PRACTICAL HOUSEHOLD COOKERY. ifc with string, as described in No. 503 ; boil it in the stock- pot for a couple of hours ; after which, transfer the beef into a braizing-pan on a drainer. Moisten with half a bottle of white wine and one quart of good broth ; add the same quantity of Tegetables and '' bouquet garni

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