Brisket of Beef à la Flamande is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a brisket of beef that's covered in bacon, and boiled with carrots, onions, herbs and spices until tender. The full recipe is presented here and I hope you enjoy this classic British version of: Brisket of Beef à la Flamande.
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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
BRISKET OF BEEF, a la Flamande.
649. INGREDIENTS.—About 6 or 8 lbs. of the brisket of beef, 4 or 5 slices of bacon, 2 carrots, 1 onion, a bunch of savoury herbs, salt and pepper to taste, 4 cloves, 4 whole allspice, 2 blades of mace.
Mode.—Choose that portion of the brisket which contains the gristle, trim it, and put it into a stewpan with the slices of bacon, which should be put under and over the meat. Add the vegetables, herbs, spices, and seasoning, and cover with a little weak stock or water; close the stewpan as hermetically as possible, and simmer very gently for 4 hours. Strain the liquor, reserve a portion of it for sauce, and the remainder boil quickly over a sharp fire until reduced to a glaze, with which glaze the meat. Garnish the dish with scooped carrots and turnips, and when liked, a little cabbage; all of which must be cooked separately. Thicken and flavour the liquor that was saved for sauce, pour it round the meat, and serve. The beef may also be garnished with glazed onions, artichoke-bottoms, &c.
Time.—4 hours. Average cost, 7d. per lb.
Sufficient for 6 or 8 persons.
Seasonable at any time.
Modern Redaction
Ingredients:
brisket of beef (about 2.7 to 3.5kg)
5 slices of streaky bacon
2 carrots, scraped and halved
1 onion, halved
1 bunch of savoury herbs
salt and freshly-ground black pepper, to taste
4 cloves
4 allspice berries
2 blades of mace
Method:
Trim the brisket then stretch the pieces of streaky bacon and use to wrap the meat as best as you can. Place in a large pan. Now add the vegetables, herbs and spices.
Season to taste, pour over enough water to cover the meat then bring to a simmer and cover the pan with a tight-fitting lid. Cook for 4 hours, or until the meat is tender then remove the meat and set aside to keep warm.
Strain the cooking liquid and serve about 600ml to make a gravy. Pour the remaining liquid in a pan, bring to a boil and reduce to a glaze. Remove the bacon from around the meat and use this glaze to coat the beef.
In the meantime, thicken the reserved cooking liquid with 2 tbsp flour mixed to a paste with 3 tbsp butter. Skim the surface of the gravy and season to taste then arrange the beef in a serving dish, pour the beef around it and serve.
