An excellent way in which to cook a piece of BEEF that is cut from the rump or lower round is to braize it. This method consists in placing the meat on a rack over a small quantity of water in a closed pan and then baking it in the oven for about 4 hours. Vegetables cut into small pieces are placed in the water and they cook while the meat is baking. As meat prepared in this way really cooks in the flavored steam that rises from the vegetables, it becomes very tender and has a splendid flavor; also, the gravy that may be made from the liquid that remains adds to its value. In serving it, a spoonful of the vegetables is generally put on the plate with each piece of meat.
(Sufficient to Serve Six)
- 3 lb. BEEF from rump or lower round
- 2 thin slices salt PORK
- 1/4 c. diced carrots
- 1/4 c. diced turnips
- 1/4 c. diced onions
- 1/4 c. diced celery
- 3 c. boiling water
Wipe the meat with a damp cloth, and dredge, or sprinkle, it with the flour, salt, and pepper. Try out the PORK and brown the entire surface of the meat in the fat thus obtained. Then place the meat on a rack in a deep granite pan, an earthen bowl, or a baking dish, and surround it with the diced vegetables. Add the boiling water, cover the dish tight, and place in a slow oven. Bake for about 4 hours at a low temperature. Then remove the meat to a hot platter, strain out the vegetables, and make a thickened gravy of the liquid that remains, as explained later.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)