Braised Beef
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Archive recipe
A historic early American dish of beef from lower part of round, thin slices fat salt pork, peppercorns, carrot and turnip. Adapted from Braised Beef, from The Boston Cooking-School Cook Book (1896).
Adapted from Braised Beef, in The Boston Cooking-School Cook Book (1896), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/braised-beef.md.
The dish
3 of 10 items checked
www.gutenberg.org
3 of 10 items checked · 4 aisles
Fry out pork and remove scraps
Wipe meat, sprinkle with salt and pepper, dredge with flour, and brown entire surface in pork fat
When turning meat, avoid piercing with fork or skewer, which allows the inner juices to escape
Place on trivet in deep granite pan or in earthen pudding-dish, and surround with vegetables, peppercorns, and three cups boiling water; cover closely, and bake four hours in very slow oven, basting every half-hour, and turning after second hour
Throughout the cooking, the liquid should be kept below the boiling-point
Serve with Horseradish Sauce, or with sauce made from liquor in pan
Adapted from Open Recipe Archive · The Boston Cooking-School Cook Book (1896; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)