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📝 Description
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🥘 Ingredients
7 lbs. of a brisket of beef, vinegar and salt, 6 carrots, 6 turnips, 6 small onions, 1 blade of pounded mace, 2 whole allspice pounded, thickening of butter and flour, 2 tablespoonfuls of ketchup; stock, or water.
👨🍳 Method
About an hour before dressing it, rub the meat over with vinegar and salt; put it into a stewpan, with sufficient stock to cover it (when this is not at hand, water may be substituted for it), and be particular that the stewpan is not much larger than the meat. Skim well, and when it has simmered very gently for 1 hour, put in the vegetables, and continue simmering till the meat is perfectly tender. Draw out the bones, dish the meat, and garnish either with tufts of cauliflower or braised cabbage cut in quarters. Thicken as much gravy as required, with a little butter and flour; add spices and ketchup in the above proportion, give one boil, pour some of it over the meat, and the remainder send in a tureen.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Stewed Brisket of Beef, eager to explore the techniques of the past. I found the process surprisingly engaging, especially the initial step of rubbing the brisket with vinegar and salt, which I hadn't encountered before. This simple act, performed an hour ahead, seemed to tighten the brisket's fibers, making it more receptive to the slow, gentle simmer that followed. The true delight, however, came from the mace and allspice, which imbued the dish with an unexpected warmth and depth. I was delighted that these spices were not just thrown in, but pounded and measured with precision. This recipe is perfect for the weeknight cook who craves a slow, rewarding process. The long simmer time might seem daunting, but it's largely hands-off, allowing the flavors to meld and the beef to become tender. I served it with a simple mashed potato, letting the braised vegetables and thickened gravy take center stage. The result was a comforting, hearty meal that felt both nostalgic and utterly satisfying. The braised turnips were the standout side for me — a welcome contrast to the usual root vegetables I'm used to.
