Beef Like Game is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of cubed beef wrapped in bacon that is fried and stewed in red wine and vinegar with shallots, lemon zest, capers and bayleaves. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Like Game.
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This is a classic recipe for a Victorian version of Beef Like Game 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, LIKE GAME.—Cut some slices of beef into square pieces, put on each a strip of bacon, dredge flour over, bind each with twine, or skewer them into a rolled shape; fry them in butter : when brown, add shalots, a slice of lemon-peel, a spoonful of capers, two bay-leaves, salt, spice, a glassful of wine, half a glassful of vinegar, and a little water; stew till done.
Modern Redaction
Ingredients:
400g beef steaks trimmed into neat squares (4 large squares would be best)
4 rashers of streaky bacon, halved
flour, for coating
3 tbsp butter
4 shallots, diced
1 strip of lemon zest
1 tbsp capers
2 bayleaves
salt, to taste
1/4 tsp mixed spice
150ml red wine
70ml vinegar
100ml water
Method:
Trim the meat into nice square pieces then place the two bacon rasher halves across each one. Dredge each one with flour then roll tightly and either bind with twine or use a skewer to maintain their shapes.
Melt the butter in a pan, add the rolled beef and fry until well browned all over. Now add the shallots, lemon zest, capers, bayleaves and seasonings to the pan. Fry for 1 minute before pouring in the red wine, vinegar and water.
Bring the mixture to a simmer and cook for about 30 minutes, or until the beef is tender. Serve with mashed potatoes, green vegetables and accompany with the pan juices thickened into a gravy.
