Boiled Aitchbone of Beef is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of an Aitchbone of beef (top end of the rump) boiled until tender. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Aitchbone of Beef.
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This is a classic recipe for a Victorian version of Boiled Aitchbone of Beef 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, AITCHBONE OF, BOILED.—Place it in cold water, and suffer it to boil gently, allowing a quarter of an hour to every pound. Skim the pot three or four times. Pour half a pint of the liquor it was boiled in over it, and serve garnished with carrots.
Modern Redaction
The Aitchbone (also known as Aitch Bone) is an old-fashioned cut of beef (popular in Victorian times) from the top end of the rump. Traditionally it was supplied with the bone in and this looked like a H letter in the middle of the meat. It is a flavoursome cut that can be prepared in the same way as a topside or top-rump of beef.
Ingredients:
1 aitchbone of beef
Method:
Place the beef in a large pan, cover with plenty of water then bring to a gentle boil, cover and cook for 16 minutes per 500g. Skim the surface as any scum rises.
When the meat is done, remove from the pan and arrange on a serving dish. Pour 300ml of the cooking liquid over the meat and serve garnished with boiled or steamed baby carrots.
