Baked Beef is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of cold meat layered with onions and vegetables that are seasoned, moistened with gravy and ale, topped with pastry or mashed potatoes and oven baked until heated through. The full recipe is presented here and I hope you enjoy this classic British version of: Baked Beef.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BAKED BEEF (Cold Meat Cookery).
I.
598. INGREDIENTS.—About 2 lbs. of cold roast beef, 2 small onions, 1 large carrot or two small ones, 1 turnip, a small bunch of savoury herbs, salt and pepper to taste, 4 tablespoonfuls of gravy, 3 tablespoonfuls of ale, crust or mashed potatoes.
Mode.—Cut the beef in slices, allowing a small amount of fat to each slice; place a layer of this in the bottom of a pie-dish, with a portion of the onions, carrots, and turnips, which must be sliced; mince the herbs, strew them over the meat, and season with pepper and salt. Then put another layer of meat, vegetables, and seasoning; and proceed in this manner until all the ingredients are used. Pour in the gravy and ale (water may be substituted for the former, but it is not so nice), cover with a crust or mashed potatoes, and bake for 1/2 hour, or rather longer.
Time.—Rather more than 1/2 hour.
Average cost, exclusive of the meat, 6d.
Sufficient for 5 or 6 persons.
Seasonable at any time.
Note.—It is as well to parboil the carrots and turnips before adding them to the meat, and to use some of the liquor in which they were boiled as a substitute for gravy; that is to say, when there is no gravy at hand. Be particular to cut the onions in very thin slices.
Modern Redaction
Ingredients:
1kg cold roast beef
2 small onions, very thinly sliced
1 large carrot, scraped, sliced and par-boiled
1 turnip, peeled, sliced and par-boiled
1 small bunch of savoury herbs, finely chopped
salt and freshly-ground black pepper
4 tbsp gravy
3 tbsp ale
pastry crust or mashed potatoes, to top
Method:
Cut the beef into slices (ensure each slice has a little fat)
Add a layer of beef, a layer of onion and a layer of vegetables in a pie dish. Season with the chopped herbs and seasonings. Now add another layer of meat, followed by onions, vegetables and seasonings. Continue in this fashion until all the ingredients have been used up. Pour over the gravy and ale then cover either with shortcrust pastry or a layer of mashed potatoes.
Transfer to an oven pre-heated to 180°C and bake for about 40 minutes, or until the pastry is golden (or the potatoes are golden brown on top). Serve hot.
