Boiled Aitch-bone of Beef is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of an old-fashioned, salted, cut of beef on the bone that's boiled in water (sometimes with vegetables) until tender. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Aitch-bone of 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
BOILED AITCH-BONE OF BEEF.
607. INGREDIENTS.—Beef, water.
Mode.—After this joint has been in salt 5 or 6 days, it will be ready for use, and will not take so long boiling: as a round, for it is not so solid. Wash the meat, and, if too salt, soak it for a few hours, changing the water once or twice, till the required freshness is obtained. Put into a saucepan, or boiling-pot, sufficient water to cover the meat; set it over the fire, and when it boils, plunge in the joint (see No. 557), and let it boil up quickly. Now draw the pot to the side of the fire, and let the process be very gradual, as the water must only simmer, or the meat will be hard and tough. Carefully remove the scum from the surface of the water, and continue doing this for a few minutes after it first boils. Carrots and turnips are served with this dish, and sometimes suet dumplings, which may be boiled with the beef. Garnish with a few of the carrots and turnips, and serve the remainder in a vegetable-dish.
Time.—An aitch-bone of 10 lbs., 2-1/2 hours after the water boils; one of 20 lbs., 4 hours. Average cost, 6d. per lb.
Sufficient.—10 lbs. for 7 or 8 persons.
Seasonable all the year, but best from September to March.
Note.—The liquor in which the meat has been boiled may be easily converted into a very excellent pea-soup. It will require very few vegetables, as it will be impregnated with the flavour of those boiled with the meat.
Modern Redaction
Ingredients:
1 salted aitch-bone of beef (salt for about 5 days)
Method:
Place the joint in a large bowl or pot, pour over enough water to cover then soak for 2 hours, changing the water a couple of times to remove any excess salt from the meat.
Drain the meat and place in a large pan then pour over enough water to completely cover the beef. Gradually bring to a simmer and continue simmering until the meat is done. A 5kg joint will take 165 minutes to cook and a 10kg joint will take 265 minutes. Do cook at much above a simmer, or the meat will be tough.
If desired, you can cook carrots, turnips and suet puddings alongside the meat. Reserve the cooking liquid and use as a beef stock.
