Boiled Thin Flank of Beef is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a flank of beef that's brined, stuffed, rolled, braised in stock or water with vegetables and spices and served with glazed carrots and onions and a sauce made of the braising liquid. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Thin Flank of Beef.
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This is a classic recipe for a Victorian version of Boiled Aitch-bone of Beef that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 385.—BOILED THIN FLANK OF BEEF.
Take a piece of thin flank, weighing about eight pounds,—it should be cut as nearly square as posse; let it be cured in the same manner as pressed beef, No. 393, for three days only ; it is then to be removed from the brine, washed and wiped dry, and spread out square and flat by striking it all over with a cutlet-bat, (see Adams Illustrations). Next, place a pudding of highly-seasoned veal stuffing, No. 294, or Godiveau, No. 190, in the centre, and roll it up tightly in the beef ; sew up the side and ends with trussing-needle and string, to keep it in a bolster-like form, while braizing. Place the roll in a brazing-pan (see Adams Illustrations), with carrot, onions, celery, a bunch made with parsley, thyme, and bay-leaf, six cloves, a bit of mace, and stock, or water sufficient to cover the beef ; simmer gently over a slow fire for about four hours ; and when done tender, take it up without undoing the string, and put the roll of beef in press between two dishes, with a fourteen-pound weight on the top. When the beef is nearly cold, remove the string, trim it free from any rough or discoloured parts, and set it to warm in a baking-dish with a little of its own stock, the greater part of which, after being freed from all grease, and thickened with either a large spoonful of flour or some brown thickening, No. 9, worked smooth, boiled, skimmed, and finished by adding a glass of wine and a small pinch of cayenne, will serve to pour over the roll of beef, garnished, when sent to table, round the base with glazed carrots and onions,—see Nos. 104 and 105.
Pound together the garlic, black peppercorns, mace, cloves and herbs in a mortar until you have a smooth paste. Combine with the sugar, salt and saltpetre then rub into the beef. Place the meat in a non-reactive dish and pour over the remaining brine marinade.
Cover with clingfilm and set aside in the refrigerator. Every day, turn the beef over and rub in the brine mix once again. Leave the meat in the brine for 3 days only.
After this time, wash and dry the meat then prepare veal stuffing or Godiveau. Roll the stuffing up and place in the centre of the beef. Roll the beef tightly around the stuffing and tie securely with butcher's twine. Now close the sides by sewing closed with a trussing needle. Place in a braising tin (a roasting tin with a lid) and scatter around the onions, carrots, celery and the herbs and spices. Pour over sufficient stock or water to come half way up the meat then bring to a simmer.
Cook for about 4 hours, or until the meat is done through and tender. When done, remove the beef from the pan and set between two dishes. Place a large (about 6kg) weight on top and set aside until nearly cold.
At this point, remove the string from the meat and trim neatly (remove any discoloured parts). Place in a pan large enough to hold it, pour over enough of the stock from the braising pan to come half way up its side, then bring to a simmer and cook until the meat is heated through.
Pour the stock into a clean pan and whisk in about 1 tbsp brown thickening. Bring to a simmer and cook until the sauce is thickened. Finish the sauce with red wine and cayenne pepper then serve to accompany the beef. Serve accompanied by glazed carrots or glazed onions.
