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📝 Description
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72
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🥘 Ingredients
Beef, water.
👨🍳 Method
After this joint has been in salt 5 or 6 days, it will be ready for use, and will not take so long boiling: as a round, for it is not so solid. Wash the meat, and, if too salt, soak it for a few hours, changing the water once or twice, till the required freshness is obtained. Put into a saucepan, or boiling-pot, sufficient water to cover the meat; set it over the fire, and when it boils, plunge in the joint (see No. 557), and let it boil up quickly. Now draw the pot to the side of the fire, and let the process be very gradual, as the water must only simmer, or the meat will be hard and tough. Carefully remove the scum from the surface of the water, and continue doing this for a few minutes after it first boils. Carrots and turnips are served with this dish, and sometimes suet dumplings, which may be boiled with the beef. Garnish with a few of the carrots and turnips, and serve the remainder in a vegetable-dish.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried boiling an aitch-bone of beef this week, and I must say, the technique was a revelation. I was surprised by how much attention was paid to the simmering process. I found that maintaining that gentle bubble was more of an art than I initially thought. I had to constantly adjust the heat, but the result was a beautifully tender, flavorful beef that was worth the effort. This dish is perfect for the weeknight cook who appreciates a slow, deliberate process. The simplicity of the ingredients—just beef and water—allows the true taste of the meat to shine. I was delighted by the rich, savory broth that resulted from the long, slow simmer. I served it with classic carrots and turnips, and the combination was comforting and familiar. Next time, I might try adding some suet dumplings for an extra touch of old-fashioned charm.
