Brisket of Beef

Ingredients

• a good-sized brisket
• enough weak broth to cover

Method

1. 1

   Trim the brisket and salt it for 24 hours.

2. 2

   Put it in a braising pan with broth and simmer for at least five hours.

3. 3

   Afterward, place it in the oven while reducing the sauce.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 61. The excerpt below is the record exactly as published.

brisket of beef in the usual way. Add to the sauce just before serving carrots, turnips, onions, lettuces, sprouts or cabbage, mushrooms, and a few stuffed tomatoes, all of which have been care- BEEF. 145 fully prepared according to the directions for each vegetable. Time required for braising about five hours. The piece of beef is sent up in a large dish, its sauce is poured round, and the vegetables are placed in little separate heaps. The sprouts must look green, and each heap must be neatly arranged. It is not necessary to provide all the above vegetables ; four kinds will be enough. Beef k la Mode. Take a piece of the silver side, or the piece called fillet by the butcher, and put it in a braising pan with a calf's foot cut up, some rind of bacon, a fried onion, a fried carrot, some fine herbs, and a glass of wine, or half a glass of brandy mixed with water, a pinch of salt, and two pinches of sugar. Cover very close, and let it braise for from six to eight hours, shaking the pan from time to time so that the meat may not adhere to the bacon which is placed at the bottom of the pan, introducing a little hot stock from time to time. The piece of beef must be well beaten before braising, and square slips of bacon may be thrust into the meat. Brisket of Beef. Trim a good-sized brisket, which is all the better for being slightly salted for twenty-four hours. Put it in the braising pan with enough weak broth to cover

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