Hunting Beef is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic round of beef that's brined, boiled in ale and water, and served for Christmas with vegetables and dumplings. The full recipe is presented here and I hope you enjoy this classic British version of: Hunting Beef.
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This is a classic recipe for a Victorian version of Hunting 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. 396.—HUNTING BEEF.
A round of beef is mostly used for this purpose, and should be cured according to the directions given for curing pressed beef, No 393 : the round should remain in the pickle for a fortnight, in order that it may become thoroughly flavoured with the spices, &c. When the round of beef is sufficiently saturated, tie it up to secure its shape, in the manner directed in No. 383; and boil it either in small beer or ale; or, if this is considered too extravagant, in water, remembering that it must boil slowly. It will take about five hours' cooking ; but the length of time necessarily very much depends on its size and weight. When done, dish up the round with alternate groups of boiled carrots, parsnips, greens, and small dumplings. Note.—Rounds, or any other joint of beef, prepared in the foregoing manner, are more frequently sent to table cold, for breakfast or luncheon, especially at Christmas time, when they are considered a desirable feature on the side-board.
Modern Redaction
Ingredients:
1 round of beef, cured for 2 weeks in the pickle used for pressed beef
Place the meat in a large pan, cover with a mix of ale and water, bring to a boil then reduce to a simmer, cover with a lid and cook gently for between 4 and 5 hours, or until very tender.
When done, arrange on a plate, garnished with seasonal vegetables and small dumplings then serve. Meat prepared in this fashion can also be allowed to cooled and served cold and sliced for breakfast or lunch, especially at Christmas.
