Boiled Round of Beef is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of salted round of beef boiled with carrots, turnips and cabbage. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Round of Beef.
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This is a classic recipe for a Victorian version of Boiled Round 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, ROUND OF, BOILED.—This may be boiled whole, or may be divided into two or three pieces, according to the size of the joint, and the number of the guests or family. Wash the meat, and if too salt, soak it in one or more waters till it be sufficiently freshened. Skewer it up tightly, and as round and even as possible, wrapping the flap or tongue-piece very firmly round; then bind it with strong broad tape. The pot should be roomy, and the water just sufficient to cover the meat. Heat gradually; take off the scum, till no more rises, throw in cold water to refine the liquor further, and skim again. Cover the pot close, and boil slowly, at an equal temperature, allowing a quarter of an hour to each pound, if the meat be under 12 pounds; and from seventeen to twenty minutes for each pound if it be above that weight. Turn the meat once of twice in the top during the process. Put in carrots and turnips about two hours after the meat. Greens may be boiled in the same pot, or suet pudding. When the meat is dished, ladle up some of the liquor to wash it, and with a clean cloth moistened in the pot liquor, take off any scum or film that may be hanging about the meat; replace the skewer that holds the flap with a silver or plated one; garnish with large sliced carrots, and serve greens in a separate dish.
Place the beef round in a bowl and soak over night in three changes of water. The following day, roll the beef as tightly as you can, secure the overhanging tongue with a skewer and bind the meat with butcher's twine.
Place in a large pan, cover with water and gently bring to a boil, skimming the surface of the liquid. Add cold water and skim again then cover the pot and boil gently, allowing 18 minutes per 500g if the meat is under 5.5kg and 22 minutes per 500g if the weight is above 5.5kg.
Add the carrots and turnips about 2 hours before the meat is done and add the cabbage about 30 minutes before it's ready. Remove the meat from the pan and place on a large serving plate. Remove the string and replace the skewer with a steel or silver one.
Ladle a little over the cooking liquid over the beef and arrange the carrots and turnips around the outside. Serve accompanied by the greens in a separate bowl.
