Stewed Brisket of Beef is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a brisket of beef stewed with vegetables until tender, where the pan juices are flavoured and thickened to make a sauce that accompanies the meat. The full recipe is presented here and I hope you enjoy this classic British version of: Stewed Brisket of Beef.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
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
STEWED BRISKET OF BEEF.
669. INGREDIENTS.—7 lbs. of a brisket of beef, vinegar and salt, 6 carrots, 6 turnips, 6 small onions, 1 blade of pounded mace, 2 whole allspice pounded, thickening of butter and flour, 2 tablespoonfuls of ketchup; stock, or water.
Mode.—About an hour before dressing it, rub the meat over with vinegar and salt; put it into a stewpan, with sufficient stock to cover it (when this is not at hand, water may be substituted for it), and be particular that the stewpan is not much larger than the meat. Skim well, and when it has simmered very gently for 1 hour, put in the vegetables, and continue simmering till the meat is perfectly tender. Draw out the bones, dish the meat, and garnish either with tufts of cauliflower or braised cabbage cut in quarters. Thicken as much gravy as required, with a little butter and flour; add spices and ketchup in the above proportion, give one boil, pour some of it over the meat, and the remainder send in a tureen.
Time.—rather more than 3 hours. Average cost, 7d. per lb.
Sufficient for 7 or 8 persons.
Seasonable at any time.
Note.—The remainder of the liquor in which the beef was boiled may be served as a soup, or it may be sent to table with the meat in a tureen.
Modern Redaction
Ingredients:
brisket of beef (about 3kg)
salt, to taste
3 tbsp vinegar
6 carrots, scraped
6 turnips, peeled
6 small onions, peeled
1/4 tsp ground mace
1/2 tsp ground allspice
2 tbsp butter mixed to a paste with 2 tbsp plain flour, to thicken
2 tbsp ketchup
stock or water
Method:
About 1 hour before it is due to be served rub the meat all over with vinegar and salt. Place in a pan (which should be not much larger than the joint), pour over just enough stock to cover. Bring to a boil and skim the surface. Reduce to a simmer and cook for 1 hour, skimming the surface frequently.
Add the vegetables and continue cooking for a further 30 minutes, or until the vegetables and meat are both tender. Remove the meat from the pan and take out any bones. Arrange on a serving dish with the vegetables and some braised cabbage then set aside to keep warm.
Strain the pan juices into a clean saucepan and whisk in the butter and flour paste, a small piece at a time. Work in the spices and ketchup, bring the mixture to a boil then reduce to a simmer and cook until thickened. Pour some of the gravy over the meat and serve the remainder to accompany.
