Braised Beef
A dish that leans on beef from lower part of round or face of rump and thin slices fat salt pork.
contains meat
Ingredients
US
Metric
- 3 lbs. beef from lower part of round or face of rump
- 2 thin slices fat salt pork
- ½ teaspoon peppercorns
- Carrot, Turnip, Onion, 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.
Nutrition (estimated, per serving)
| Calories | 457 |
|---|---|
| Protein | 45.6 g |
| Fat | 29.1 g |
| Carbs | 0.1 g |
| Fiber | 0.0 g |
| Sodium | 592 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States