Braised Beef is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of a stuffed, boned, rib of beef cooked with vegetables, herbs and lemon zest in stock that is served with a veal, sweetbread, vegetable and mushroom ragout. The full recipe is presented here and I hope you enjoy this classic British version of: Braised Beef.
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This is a classic recipe for a Victorian version of Braised 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 BRAISED.—Cut away from two or three ribs of beef the fleshy part that is next to the chine, and take away all the fat; lard it with fat bacon, season with spices, sweet herbs, parsley, young onions, a small quantity of mushrooms and truffles, shred very small. Then tie into a neat form with packthread. Have ready a stew-pan, lined with thin slices of fat bacon, with pieces of lean beef lying over them about an inch thick, the whole seasoned with spice, sweet herbs, onions, lemon-peel, bay leaves, pepper and salt. Lay the beef on this, with the fleshy part downwards, then season the upper part in the same manner as the lower; lay over it slices of beef, and over them slices of bacon; cover the stew-pan and close the edges with paste; then apply fire to the lid of the stew-pan, as well as underneath. When it is sufficiently stewed, take it up, and let it drain, then lay it in a dish and pour over it a ragout, as follows :—Veal, sweetbreads, livers of capons, mushrooms, truffles, tops of asparagus, and bottoms of artichokes, toss these up in a pan, with some melted bacon, and moisten with good gravy.
Modern Redaction
Ingredients:
For the Beef Ribs:
3 ribs of beef
3 rashers of streaky bacon
salt and freshly-ground black pepper, to taste
freshly-grated nutmeg and cayenne pepper, to taste
4 tbsp sweet herbs, finely chopped
4 tbsp parsley, finely chopped
6 shallots, finely chopped
6 mixed wild mushrooms (and a truffle), finely chopped
8 slices of lean beef (about 2cm thick)
For the Braising Pan:
12 rashers of streaky bacon
salt and freshly-ground black pepper, to taste
freshly-grated nutmeg and cayenne pepper, to taste
6 tbsp sweet herbs, finely chopped
6 tbsp parsley, finely chopped
4 onions, sliced
4 bayleaves
8 strips of lemon zest
For the Ragoût:
100g veal, diced
4 prepared sweetbreads, chopped
3 chicken livers, chopped
50g mushrooms, diced
1 truffle, slivered
20 asparagus tips
6 artichoke bases, diced
600ml gravy
butter or bacon fat, for frying
Method:
Take a three rib piece of beef. Cut the meat away from the rib bones and trim off any fat. Overlay three rashers of streaky bacon on the meat then season with salt, black pepper, nutmeg and cayenne pepper. Mix together the sweet herbs, parsley, shallots and mushrooms in a bowl and use this mixture to overlay the bacon. Roll the beef up and tie securely with butcher's twine.
Take half the remaining bacon and use to line the base of a heat-proof casserole. Lay half the beef slices on top then season with the spices, salt and black pepper, half the herbs, half the bayleaves and half the lemon zest. Arrange half the onion slice over the top then set the rolled beef on top of this. Add the remaining onions over the beef then season as before and add the remaining herbs, bayleaves and lemon zest. Cover with the remaining slices of beef and the remaining bacon.
Pour in 100ml of stock or water and secure a lid. Make a thick paste of plain flour and water and use this to seal the lid to the pan. Transfer to an oven pre-heated to 160°C and cook for about 4 hours, or until the meat is tender.
Just before the meat is ready prepare the ragoût. Melt the bacon fat or butter in a pan, add the veal and artichoke bases and fry for about 6 minutes, or until well browned. Now add all the remaining ingredients and fry for 2 minutes more. Pour over the gravy, bring to a simmer and cook for 10 minutes.
Remove the meat from the casserole dish and drain. Place on a serving plate, pour over the ragoût and serve.
