Stewed Rump of Beef is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a rump of beef stewed with spices, onions, carrots and celery that's served garnished with vegetables raviolis and a choice of sauces. The full recipe is presented here and I hope you enjoy this classic British version of: Stewed Rump of Beef.
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This is a classic recipe for a Victorian version of Stewed Rump 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. 387.—STEWED RUMP OF BEEF.
This piece of beef is considered the best for stewing, or braizing, and should be chosen of fine quality for the purpose, of a deep bright-red colour, rich grained, and well covered with a thick coating of delicate fat. Bone the beef, and after having trimmed it, secure its shape with string, and braize or stew it as directed for rolls of beef ; when done and trimmed, garnish it with a Jardinière, or with dressed macaroni, or raviolis, or dressed Brussels sprouts, or glazed onions and carrots; pour either piquante sauce, poivrade, or tomata, round its base; glaze the beef, and serve.
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 gravy into a clean pan and beat in the egg white and egg shells. Whisk to combine then heat until the egg whites set and the stock clarifies. Strain through a fine-meshed sieve lined with muslin then return to the pan, bring to a boil and reduce to the consistency of a half-glaze.
Arrange the beef on a serving dish, garnish around it with the tomatoes au gratin then pour over the half glaze. Glaze the meat and serve.
