Stewed Brisket of Beef

Ingredients

• 7 lbs. of brisket of beef
• 2 carrots
• 1 turnip
• 2 onions
• 1 head of celery
• 1 leek
• Bouquet garni (i.e., sprig of thyme, marjoram, and bay leaf)
• 6 cloves
• 12 peppercorns
• 6 allspice
• 1 tablespoonful of salt
• three quarts of cold water
• 1 ounce of glaze

Method

1. 1

   1.

2. 2

   Clean the brisket and place it in a large saucepan.

3. 3

   2.

4. 4

   Prepare the vegetables: wash and cut the carrots, turnip, onions, leek, and celery.

5. 5

   3.

6. 6

   Add all vegetables and bouquet garni to the meat.

7. 7

   4.

8. 8

   Add cloves, peppercorns, salt, and cold water.

9. 9

   5.

10. 10

    Bring to a boil, skim, then simmer for 3 hours.

11. 11

    6.

12. 12

    Remove meat, press between dishes, and strain stock.

13. 13

    7.

14. 14

    Reduce stock to a glaze and brush over the meat before serving.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 37. The excerpt below is the record exactly as published.

STEWED BRISKET OF BEEF (cold). Average cost of " Stewed Brisket of Beef !y INGREDIENTS. s. d. 7 lbs. of brisket of beef at gd. per lb 5 3 2 carrots o 1 1 turnip o o£ 2 onions o 1 1 head of celery o 4 1 leek o 1 Bouquet garni (i.e., sprig of thyme, mar- joram, and bay leaf) 6 cloves T2 peppercorns 6 allspice 1 tablespoonful of salt 6 oj For I an ounce of glaze o 2 6 2| Time required, about four hours. Now we will show you how to stew Brisket of Beef to be served cold, 1. We take seven pounds of brisket of beef (not very fat), see that it is quite clean, and, if necessary, scrape it with a knife and wipe it with a clean cloth, and then put it into a large saucepan. 2. We take two carrots, wash and scrape them clean and cut them in halves. 3. We take one turnip and two onions, wash them and peel them, and cut the turnip in quarters. 4. We take one leek and one head of celery \ wash them well in water, cut the long green leaves off the leek, and the green tops from the celery, 5. We add all these vegetables to the meat in the saucepan. 6. We also add a bouquet garni, of thyme, marjoram, and a bay leaf tied tightly together, six cloves, twelve pepper- L essons on C ookingM ?at. — Stewed Brisket of Beef. 9 3 corns six allspice ', one tablespoonful of salt, and three quarts of cold water

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