Braized Beef Napolitaine

Ingredients

• Prepare a top-side piece of beef weighing about ten pounds
• moisten with a quart of good stock
• half a bottle of red wine
• the same kinds and quantity of vegetables
• a bouquet garni
• half a pound of well washed and picked currants

Method

1. 1

   Prepare beef as for citizen style.

2. 2

   Braise with stock and wine for 3.5 hours, basting frequently.

3. 3

   Strain and skim the liquor, add currants, and simmer for another half-hour.

4. 4

   Serve with glaze over the meat.

Nutrition per serving

Estimated from matched ingredients across 17 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 102. The excerpt below is the record exactly as published.

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; toss the macaroni up, so as to mix it well with the sauce and cheese ; then dress the meat on a dish, form a border round it with the macaroni, pour the remainder of the glaze sauce over, and serve. 505. BRAIZED BEEF NAPOLITAINE. Prepai'e a top-side piece of beef weighing about ten pounds in the same way as for beef, citizen style. Put it in a braizing-pan, with the same kinds and quantity of vegetables and "bouquet garni," moisten with a quart of good stock and half a bottle of red wine (not port) ; let this simmer on a slow fire for three and a half hours, frequently basting the meat with its liquor ; then put the meat on a dish, strain the liquor through a fine strainer, skim the fat, put the gravy back again in the braizing-pan with the meat, add half a pound of well washed and picked currants

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