Boiled Round of Beef is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of an old-fashioned, salted, round of beef that's boiled in water (sometimes with vegetables) until tender. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Round of Beef.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BOILED ROUND OF BEEF.
608. INGREDIENTS.—Beef, water.
Mode.—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.
Time.—Part of a round of beef weighing 12 lbs., about 3 hours after the water boils. Average cost, 8d. per lb.
Sufficient for 10 persons.
Seasonable all the year, but more suitable for winter.
Modern Redaction
Ingredients:
salted round of beef (between 5kg and 12kg), tied into a round or secured with skewers
Method:
Place the joint in a large bowl or pot, pour over enough water to cover then soak for 2 hours, changing the water a couple of times to remove any excess salt from the meat.
Drain the meat and place in a large pan then pour over enough water to completely cover the beef. Gradually bring to a simmer and continue simmering until the meat is done. A 5kg joint will take 165 minutes to cook and a 10kg joint will take 265 minutes. Do cook at much above a simmer, or the meat will be tough.
If desired, you can cook carrots, turnips and small suet dumplings alongside the meat.
To serve, remove the bindings on the meat and replace with silver skewers. Arrange the vegetables and dumplings around the outside, pour over a little of the cooking liquid and serve.
