Miniature Round of Beef is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a rib of beef tied into a round that's salted, boiled and served with carrots and turnips. The full recipe is presented here and I hope you enjoy this classic British version of: Miniature Round 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
MINIATURE ROUND OF BEEF. (An Excellent Dish for a Small Family.)
648. INGREDIENTS.—From 5 to 10 lbs. of rib of beef, sufficient brine to cover the meat.
Mode.—Choose a fine rib, have the bone removed, rub some salt over the inside, and skewer the meat up into a nice round form, and bind it with tape. Put it into sufficient brine to cover it (the brine should be made by recipe No. 654), and let it remain for 6 days, turning the meat every day. When required to be dressed, drain from the pickle, and put the meat into very hot water; let it boil rapidly for a few minutes, when draw the pot to the side of the fire, and let it simmer very gently until done. Remove the skewer, and replace it by a plated or silver one. Carrots and turnips should be served with this dish, and may be boiled with the meat.
Time.—A small round of 8 lbs., about 2 hours after the water boils; one of 12 lbs., about 3 hours.
Average cost, 9d. per lb.
Sufficient for 6 persons.
Seasonable at any time.
Note.—Should the joint be very small, 4 or 5 days will be sufficient time to salt it.
Modern Redaction
Ingredients:
2.25 to 4.5kg rib of beef, boned
8 carrots, halved lengthways and quartered
8 small turnips, peeled
For the Brine:
For each 1l water:
900g salt
300g sugar
1 tbsp powdered saltpetre (sodium or potassium nitrate)
Method:
Take the boned rib of beef and rub salt over the inside then roll the meat up nicely and either skewer or tie so it retains its shape.
Take enough water to properly cover the meat then add to a pan with the salt, sugar and saltpetre in the proportions above. Bring to a boil and carefully remove the scum from the surface. Continue heating until the salt and sugar have dissolved then take off the heat, pour into a bowl and allow to cool completely.
When the brine is cold add the beef, cover with clingfilm and refrigerate for between 5 and 6 days (depending on the size of the beef), turning every day during that time.
On the final day, remove the meat from the brine, rinse under cold water then place in a pan of boiling water and boil rapidly for 5 minutes. After this time, replace the water with fresh boiling water, return to a boil then reduce to a simmer and cook tenthly for about 4 hours, or until the meat is done.
About 30 minutes before the meat is ready add the carrots and turnips. When done, remove the meat to a serving plate and take off the string or skewers (replace these by silver or steel ones). Garnish with the turnips and carrots then serve.
