Beef, Bubble and Squeak is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of cold roast beef fried with boiled cabbage in a butter and vinegar dressing. The full recipe is presented here and I hope you enjoy this classic British version of: Beef, Bubble and Squeak.
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This is a classic recipe for a Victorian version of Beef, Bubble and Squeak that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF, BUBBLE AND SQUEAK.—Cut into pieces of convenient size for frying cold roast or boiled beef; fry them with pepper and salt; when done, lay them on a hot strainer, and while the meat is draining from the fat used in frying them, have in readiness cabbage already boiled in two waters; chop is small, and put it into the frying-pan with some butter, add a little pepper, and keep stirring it, that all of it may be equally done. When taken from the fire, sprinkle over the cabbage just sufficient vinegar to impart a slight acid taste. Place the cabbage in the centre of the dish, and arrange the slices of meat around it.
Modern Redaction
Ingredients:
500g cold, roast beef cut into strips
salt and freshly-ground black pepper
oil for frying
1 cabbage, boiled in two changes of water
4 tbsp butter
4 tbsp vinegar
Method:
Heat the oil in a pan, add the beef strips and season to taste. Fry until the beef is golden and heated through then remove with a slotted spoon and drain on kitchen paper.
Melt the butter in the pan used to fry the beef, shred the boiled cabbage and add to the pan. Season with black pepper to taste, and stir fry for about 10 minutes, or until heated through. Sprinkle over the vinegar and stir to combine then spoon the cabbage into the centre of the plate, arrange the meat pieces around it and serve.
