Stewed Brisket of Beef is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of beef brisket steamed in water, the cooking liquid of which is made into a sauce with port wine and ketchup and which is served with boiled carrots and turnips. The full recipe is presented here and I hope you enjoy this classic British version of: Stewed Brisket of Beef.
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This is a classic recipe for a Victorian version of Stewed Brisket of Beef 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, BRISKET OF, STEWED.—Stew eight pounds of the brisket of beef until quite tender, in as much water as will just steam the meat. Take out the bones, and carefully skim off the fat. Take a pint of the liquor, put to it the third of a pint of port wine, a little ketchup, and some salt. Tie up in a piece of muslin some whole white pepper and mace, stew these together for a short time. Have ready three carrots and turnips boiled tender, and cut into the form of dice; strew a portion hot upon the beef, and put the remainder in a dish.
Modern Redaction
Ingredients:
3.5kg brisket of beef
200ml Port wine
2 tbsp ketchup
1/2 tsp sea salt
1/2 tsp white peppercorns
1 blade of mace
3 carrots, boiled until tender and diced
3 turnips, peeled, boiled until tender and diced
Method:
Place the meat on a trivet in a large stewpan. Pour in just enough water to come to the base of the meat. Bring to a boil, cover tightly and steam the meat for about 3 hours, or until tender (top-up with boiling water, as needed).
After this time, remove the meat from the pan and take out any bones. Turn the liquid into a bowl and skim of any fat. Take 600ml of the cooking liquid, pour into a pan then add the port wine and ketchup. Season with sea salt, tie the white peppercorns and mace in a bag and add this to the liquid. Bring to a boil and cook for five minutes.
Arrange the meat on a serving dish, garnish with a few of he carrots and turnips. Serve the meat accompanied by the remainder of the vegetables and the hot sauce.
