Hashed Beef II is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a cold, roast, beef heated in a stock made from vegetables and the beef bones and thickened with flour. The full recipe is presented here and I hope you enjoy this classic British version of: Hashed Beef II.
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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
HASHED BEEF (Cold Meat Cookery).
II.
629. INGREDIENTS.—The remains of ribs or sirloin of beef, 2 onions, 1 carrot, 1 bunch of savoury herbs, pepper and salt to taste, 1/2 blade of pounded mace, thickening of flour, rather more than 1 pint of water.
Mode.—Take off all the meat from the bones of ribs or sirloin of beef; remove the outside brown and gristle; place the meat on one side, and well stew the bones and pieces, with the above ingredients, for about 2 hours, till it becomes a strong gravy, and is reduced to rather more than 1/2 pint; strain this, thicken with a teaspoonful of flour, and let the gravy cool; skim off all the fat; lay in the meat, let it get hot through, but do not allow it to boil, and garnish with sippets of toasted bread. The gravy may be flavoured as in the preceding recipe.
Time.—Rather more than 2 hours.
Average cost, exclusive of the cold meat, 2d.
Seasonable at any time.
Note.—Either of the above recipes may be served in walls of mashed potatoes browned; in which case the sippets should be omitted. Be careful that hashed meat does not boil, or it will become tough.
Seasonable at any time.
Modern Redaction
Ingredients:
Remains of cooked ribs of beef, or sirloin of beef
2 onions
1 carrot
1 bunch of savoury herbs
salt and freshly-ground black pepper, to taste
1/8 tsp ground mace
600ml water
1 tsp plain flour
Method:
Remove all the meat from the bones and remove and gristle and burnt pieces from the outside. Set the meat aside as you prepare the sauce.
Add the water to a pan with the beef bones, onions, carrot, herbs and mace then season with salt and black pepper. Bring this mixture to a boil, reduce to a simmer then cover and cook for about 2 hours or until the mixture thickens and darkens to a gravy.
Strain the liquid into a bowl then whisk in the flour until smooth. Set aside to cool and skim off the fat from the surface. Add the meat to the gravy then pour into a pan and allow to heat through (but do not boil). Turn into a serving bowl and garnish with sippets of toasted bread.
