Beef Fricassee is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of cold, roast, beef cooked in broth with onions and parsley that's thickened with a liaison of egg yolks and port wine. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Fricassee.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Beef Fricassee that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF FRICASSEE.—Cut some thin slices of cold roast beef, shred a handful of parsley very small, cut an onion into quarters, and put them all together into a stew-pan, with a piece of butter, and some strong broth. Season with salt and pepper, and simmer very gently for a quarter of an hour. Mix into it the yolks of two eggs, a glass of port wine, and a spoonful of vinegar : stir it quickly, rub the dish with a shalot, and turn the fricassee into it.
Modern Redaction
Ingredients:
8 thin slices of cold, roast, beef
1 bunch of parsley, finely shredded
1 onion, quartered
1 tbsp butter
300ml strong broth
salt and freshly-ground black pepper
2 egg yolks
150ml port wine
1 tbsp vinegar
1 shallot
Method:
Combine the beef, parsley and onion in a pan with the butter and broth. Season to taste with salt and black pepper, bring to a simmer, cover the pan and cook gently for 60 minutes. Take off the heat then beat together the egg yolks, port wine and vinegar in a bowl.
Add a little of the meat stock to temper the eggs then pour the egg mixture back into the meat pan, stir to combine then return to the hob and allow to heat through (but do not boil). Rub a serving bowl with the shallot, pour in the beef mixture and serve.
