Braised Beef
Ingredients
- 5 pound topside beef
- 1/2 pound smoked beef
- 3 ounce dripping
- 1 medium-sized onion
- 1 small carrot
- 1 turnip
- 3 - 4 sticks celery
- 1 pint water
- a few whole peppers
- allspice
- 1 tablespoon vinegar
- 1 tablespoon flour
- salt, to taste
Directions
- Melt the dripping, cut up the smoked beef into thin wedge-like strips and insert them into the meat with a knife.
- Brown both sides of the meat in the dripping, add the vegetables, seasoning and water, and let all stew very slowly for 2 1/2 hours, 1/4 hour before serving, take out the meat, keep it hot ; mix the flour, vinegar and 1 tablespoonful water to a paste, pour it into the stew-pan and thicken it, strain gravy over meat and serve.
Other Information
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: beef, dripping, onion, carrot, turnip, celery, water, pepper, allspice, vinegar, flour, salt
Equipment: measuring cups, measuring spoons, knife, stove, pot
See Also
Pot Roast
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Ingredients: beef, salt, pepper, dripping, carrot, flour, turnip, bay leaf, onion, clove, celery, water
Equipment: measuring cups, measuring spoons, rolling pin, stove
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Haricot Mutton
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: mutton, water, onion, carrot, turnip, dripping, flour, pepper, salt
Equipment: measuring cups, measuring spoons, knife, bowl, frying pan, stove
Mulligatawny Soup
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Soup
Ingredients: dripping, onion, apple, carrot, turnip, celery, herb, stock, flour, curry powder, curry paste, water, salt
Equipment: measuring cups, measuring spoons, pot, stove, sieve
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove