Brazilian Stew

Ingredients

• Two pounds middle cut shin of beef
• one large turnip
• two carrots
• one large onion
• one leek
• two table-spoonfuls vinegar
• one half tea-spoonful pepper
• one half table-spoonful salt

Method

1. 1

   Dip the meat in vinegar and place it in a stew-pan with salt and pepper.

2. 2

   Slice the onion, turnip, carrots, and leek over the meat.

3. 3

   Cover the pan and heat gradually by the fire, shaking frequently.

4. 4

   Simmer slowly for three and a half hours, turning occasionally to prevent scorching.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 178. The excerpt below is the record exactly as published.

BRAZILIAN STEW. 277 pepper, one onion, one table-spoonful milk, one ounce clarified fat or dripping. Boil and mash the potatoes. (See directions, page 108.) Add to them the pepper, salt, milk, and dripping. Stir well together. Chop finely the cold meat. Soak the onion over night in a basin of boiling water. Take it from the water, and place it in a small sauce-pan. Cover it with cold water, and boil it fifteen minutes ; then chop it finely. Place now in a pie-dish a layer of the potatoes, then a layer of the cold meat, then a little onion. Continue to do this till all is used up. Place a last layer of potatoes on the top. Dip a knife in milk and make them very smooth. Place the pie-dish in a moderate oven, and bake half an hour. Meat Roll. — One pound steak, one half pound flour, one quarter pound suet, one half tea-spoonful baking-powder, one and one-half gill cold water, one onion, one tea-spoonful salt, one salt-spoonful pepper. Soak the onion over night in a small basin of boiling •water. Cut the steak in small square pieces, and sprinkle over it half the salt and all of the pepper. Remove all skin from the suet. Place it on a board, and chop it finely. Place the suet in a basin. Add the flour, baking-powder, and remainder of the salt. Moisten this to rather a dry dough with the cold water. Turn the dough out on a board, and knead it lightly together. Roll the dough out about half an inch in thickness ; place over it the steak. Then take the onion from the water, and slice it over. Roll up the dough. Dip a pudding-cloth in boiling water ; sprinkle over a little flour. Place it on the table. Lift the roll care- fully into the centre, roll the cloth round it, and tie the ends with a piece of twine. Plunge the roll into a large pan of boiling water. Add about half a table-spoonful salt, and boil the roll two hours. NOTE.— A small plate ought to be put in the bottom of the sauce- pan to prevent the cloth burning. Brazilian Stew. — Two pounds middle cut shin of beef, 278 MEATS. one large turnip, two carrots, one large onion, one leek, two table-spoonfuls vinegar, one half tea-spoonful pepper, one half table-spoonful salt

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