Francatelli Boiled Round of Beef

Boiled Round of Beef is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a salted and rolled round of beef that's boiled to cook and served with suet pudding and piquante sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Round of Beef.

prep time

20 minutes

cook time

300 minutes

Total Time:

320 minutes

Serves:

8–10

Rating:

Tags : Beef RecipesBritish Recipes

This is a classic recipe for a Victorian version of Boiled Round of Beef that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.

Original Recipe

No. 383.—BOILED ROUND OF BEEF.

A round of beef being a large joint, it necessarily follows that it is seldom dressed in small families, where it would be considered an extravagance ; although, when due regard is had to practical economy, by using thriftiness and care in turning to account the remains of this or any other large joint, by referring to the almost innumerable forms of made-dishes contained in this work, the amount of extravagance incurred becomes very sensibly diminished ; and, as moreover it is a fact, that a small round out from a well-fed Scot, or a Durham ox is, occasionally, a most desirable thing, it is essential that it should be well dressed : pray remember, that this requires great care. Procure a round of beef well furnished with rich delicate-looking fat; take out the kernels, and salt it in the usual manner : that is, with clean, cold hands rub in and all over it about four pounds of salt, turning it over in the brine, and rubbing it well with the salt every morning for about ten days : by this time, the round of beef will be ready for use. Next, after removing the round from the brine, fold it into shape by pulling the flap-piece close to the buttock; well fasten it with skewers, and in order to maintain it in proper shape while it is boiling, bind it neatly and tightly all round with a piece of tape called webbing, put it on in a sufficiently large pot in cold water, bearing in mind that it must never be allowed to boil fast, as that always spoils the best salt meat, by rendering it hard and stringy : when the round has boiled very gently for about five hours (according to the weight), take it up, trim away the soiled parts of the fat, stick in four silver skewers to keep it in shape, cut off the first slice, garnish it round the base with well-shaped boiled carrots and parsnips; pour some of its liquor coloured with a little browning over it, and serve a suet pudding, No. 293, or dumpling and summer cabbages in separate dishes. A sauce-boat filled with sauce piquante would prove rather a pleasant accompaniment to this brave old English solidity.

Modern Redaction

Ingredients:

1 round of beef
1.4kg salt
suet pudding, to accompany
piquante sauce, to accompany
carrots, to accompany
cabbage, to accompany

Method:

Trim any excess fat from the beef then cut the meat neatly. Place in a non-reactive dish and rub the salt all over. Put in your refrigerator then rub the salt and eventual brine all over the meat every morning for ten days.

When the meat is properly salted you can cook it. Remove the meat from its salt/brine bath and wash away the excess salt. Roll the joint up tightly, secure with skewers then tie neatly with butcher's twine. Place in a large pot, cover with plenty of water and bring to a boil. Reduce to a low rolling boil, cover with a lid and cook for 4-5 hours depending on the weight of the meat.

About 20 minutes before the end of the cooking time add shaped carrots and cabbage (if using) to the pan.

Once the meat is cooked, remove from the broth. Take about 300ml of the broth, colour with gravy browning and serve as a sauce. Cut a few slices from the meat and dress with the carrots. Place the cabbage in a serving dish. Pour over some of the sauce. Serve accompanied by suet pudding and piquante sauce.

Find more of Charles Elmé Francatelli's Recipes Here and more Traditional Victorian Recipes Here.