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📝 Description
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74
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🥘 Ingredients
Beef, water.
👨🍳 Method
As a whole round of beef, generally speaking, is too large for small families, and very seldom required, we here give the recipe for dressing a portion of the silver side of the round. Take from 12 to 16 lbs., after it has been in salt about 10 days; just wash off the salt, skewer it up in a nice round-looking form, and bind it with tape to keep the skewers in their places. Put it in a saucepan of boiling water, as in the preceding recipe, set it upon a good fire, and when it begins to boil, carefully remove all scum from the surface, as, if this is not attended to, it sinks on to the meat, and when brought to table, presents a very unsightly appearance. When it is well skimmed, draw the pot to the corner of the fire, and let it simmer very gently until done. Remove the tape and skewers, which should be replaced by a silver one; pour over a little of the pot-liquor, and garnish with carrots. (_See_ coloured plate 2.) Carrots, turnips, parsnips, and sometimes suet dumplings, accompany this dish; and these may all be boiled with the beef. The pot-liquor should be saved, and converted into pea-soup; and the outside slices, which are generally hard, and of an uninviting appearance, may be out off before being sent to table, and potted. These make an excellent relish for the breakfast or luncheon table.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried the Boiled Round of Beef recipe this week, and I must say, it was a journey back in time. I expected a dense, flavorless hunk of meat, but I was pleasantly surprised by the tenderness and subtle beefiness that emerged after hours of gentle simmering. The key, I found, was the slow and steady cooking process, which transformed the tough round into something almost meltingly tender. I had to laugh at the instruction to use a silver skewer before serving—what a delightful touch of vintage elegance! This recipe is perfect for the dedicated weeknight cook who wants to try their hand at old-school cooking techniques. The process is simple, if time-consuming, and the result is a hearty, comforting dish that's perfect for sharing with a crowd. I served it with boiled carrots and turnips, as suggested, and found that the root vegetables soaked up the flavors of the pot-liquor beautifully. The next day, I used the leftover broth to make a pea soup, and it was like having a second meal for the effort of one.
