Braized Beef Milanese

Ingredients

• Procure about ten pounds of thick flank
• half a bottle of white wine
• one quart of good broth
• the same quantity of vegetables
• a bouquet garni
• one blade of mace
• one pound of macaroni
• half a pint of Espagnole sauce
• two ounces of grated parmesan cheese
• an ounce of butter

Method

1. 1

   Trim and interlard the beef, boil for 2 hours, then transfer to a braising pan.

2. 2

   Moisten with wine and broth, add vegetables and simmer for 2 hours.

3. 3

   Strain gravy, add Espagnole sauce, and reduce.

4. 4

   Cook macaroni, mix with sauce and cheese.

5. 5

   Serve beef with macaroni border and glaze sauce.

Nutrition per serving

Estimated from matched ingredients across 19 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.

the same quantity of vegetables as in the foregoing instruc- tiona Boil, and skim, with the same care, for about four or five hours, according to the size of the brisket. When cooked, drain, and dress in the same manner as , the round of beef, with the vegetables as a garnish, if to be eaten hot ; or place in a perforated zinc box, made for that purpose, in a cool place. Lay on the meat a piece of board made to fit in the box, and put on this all the weights and stones you can get, in order to press the brisket well ; leave it thus for at least twelve hours, when the weights can be removed, the piece of meat trimmed and glazed (No. 362) ; then dress it in a cold dish with a few sprigs of parsley and serve. PRACTICAL HOUSEHOLD COOKERY. 237 Note. — All the vegetables should be put in at the same time when the brisket is meant for pressing. 508. 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 " as in the previous number. Set this to simmer very slowly for two hours, basting occasionally with its liquor in order to glaze the meat. When the beef is cooked take it out of the pan, drain it, remove the strmg, and keep it hot; strain the gravy through a fine strainer into a stewpan, skim off the fat, add half a pint of Espagnole sauce ; set it to the boil, skim and reduce it a little. Meanwhile have one pound of macaroni cooked in the usual way, and drained, in a stew- pan ; season with mignonette pepper and grated nutmeg ; put in a gill of the reduced sauce together with two ounces of grated parmesan cheese and an ounce of butter

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