Braised Beef

Name: Braised Beef
Ingredients: 3 lbs. beef from lower part of round or face of rump; 2 thin slices fat salt pork; ½ teaspoon peppercorns; Carrot, ¼ cup each, cut in dice; Turnip, ¼ cup each, cut in dice; Onion, ¼ cup each, cut in dice; Celery, ¼ cup each, cut in dice; Salt and pepper

Ingredients

3 lbs. beef from lower part of round or face of rump
2 thin slices fat salt pork
½ teaspoon peppercorns
Carrot, ¼ cup each, cut in dice
Turnip, ¼ cup each, cut in dice
Onion, ¼ cup each, cut in dice
Celery, ¼ cup each, cut in dice
Salt and pepper

Steps

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.

More recipes with beef, pork, carrots, turnip, onion or celery

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.