Economical Beef à la Mode is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of sliced, floured beef pieces that are fried and finished in a water-based stock flavoured with spices. The full recipe is presented here and I hope you enjoy this classic British version of: Economical Beef à la Mode.
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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
BEEF A LA MODE.
(Economical.)
601. INGREDIENTS.—About 3 lbs. of clod or sticking of beef, 2 oz. of clarified dripping, 1 large onion, flour, 2 quarts of water, 12 berries of allspice, 2 bay-leaves, 1/2 teaspoonful of whole black pepper, salt to taste.
Mode.—Cut the beef into small pieces, and roll them in flour; put the dripping into a stewpan with the onion, which should be sliced thin. Let it get quite hot; lay in the pieces of beef, and stir them well about. When nicely browned all over, add by degrees boiling water in the above proportion, and, as the water is added, keep the whole well stirred. Put in the spice, bay-leaves, and seasoning, cover the stewpan closely, and set it by the side of the fire to stew very gently, till the meat becomes quite tender, which will be in about 3 hours, when it will be ready to serve. Remove the bay-leaves before it is sent to table.
Time.—3 hours.
Average cost, 1s. 3d.
Sufficient for 6 persons.
Seasonable at any time.
Modern Redaction
Ingredients:
1.5kg beef shoulder (clod)
plain flour, to dust
60g clarified dripping
1 large onion, thinly sliced
2l water, boiling
12 allspice berries
2 bayleaves
1/2 tsp whole black peppercorns
salt, to taste
Method:
Slice the beef into small pieces, removing any sinews, then roll in the plain flour to dust. Melt the dripping in a large pan, add the onion and fry for a few minutes then add the beef pieces and cook until well browned all over.
Add the boiling water, a little at a time, stirring until smooth after each addition. Now add the spices and bayleaves, season to taste and bring to a boil. Reduce to a simmer, cover the pan and cook gently for about 3 hours, or until the meat is very tender.
Remove the bayleaves, pour into a warmed bowl and serve.
