Boiled Aitch-bone of Beef is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a salted aitch-bone 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 Aitch-bone of Beef.
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This is a classic recipe for a Victorian version of Boiled Aitch-bone 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. 384.—BOILED AITCH-BONE OF BEEF.
Salt the aitch-bone, and boil it with care as directed for the round; and garnish it in the same manner. All other joints of salt beef are to be treated similarly.
Place the aitch-bone in a non-reactive dish then rub over the salt. Add the remaining salt and cover with clingfilm. Place in the refrigerator and allow to salt for 10 days, turning and rubbing in the salt every day during this time.
At the end of the ten days, remove the aitch-bone from the brine and wash clean then dry with kitchen paper. Place in a large pot, cover with plenty of cold water and bring to a boil. Reduce to a low boil (do not allow to boil too fast) and cook for about 5 hours, or until very tender.
Remove the meat from the pot, secure with silver skewers then remove the webbing and twine. Arrange on a serving dish, garnish with baby carrots and shaped parsnips then pour over a light gravy and serve with suet pudding or dumplings and shredded cabbage.
