Stewed BeefOrigin: British Period: Elizabethan |
Original RecipeTo Stew a Rump of Beef (from Sir Kenelm Digby The Closet of Sir Kenelm Digby Knight, Opened)Take a rump of Beef, break all the bones; season it with Pepper and Salt to your liking; Take three or four Nutmegs, and a quantity of Mace, beat them grossly; Then take a bunch of very good sweet herbs, and one good Onion cut in quarters, or Garlike, as you like it. Put in half a pint of White-wine Vinegar, and one pint of good Claret, one handful of Sugar; and a piece or two of beef suet or Butter; shred some cabbage under and over, and scrape in a pound of good old cheese. Put all these into an earthen pot, and let it stand in an oven with brown bread four or five hours; but let the pot be covered close with paste. 
Modern RedactionIngredients:
1.2–1.5kg piece of boned rump Method:Trim the beef and brown on all sides in a frying pan. Meanwhile layer half the cabbage on the bottom of a heavy casserole dish. Add the onion and garlic on top of this. Place the meat on top, add the liquid ingredients, along with the butter/suet, the cheese and the herbs and spices and cover with the remaining cabbage. Tip the flour into a bowl and add just enough water to this to form a dense but pliable dough. Use this dough to line the rim of the casserole dish and place the lid firmly on top of the dough, pressing gently into place (this will allow the casserole to simmer gently in the oven for many hours without drying out. Pre heat an oven to 130°C and place the oven and leave for about five and a half hours. About half an hour before you need to serve the dish increase the temperature to 160°C. Take the dish out of the oven, remove the pastry rim, take out the beef and shred it. Place the sauce and the cabbage in a dish and cover with the shredded beef. Serve immediately. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Stewed Beef to your online bookmark site: 
|
|
More European recipes... More recipes for Stews... More recipes for Meat... More recipes using Wild Foods... More recipes for Beef... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
Read: Recipe Articles and Reviews
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with beef and red wine as primary ingredients: Nkrakra Gruem vel anatem Beef Rouladen Glace de Viande Bunyoro Stew Cajun Meat Pies Crockpot Cabbage and Beef Casserole Ma'Loobet el Bedingan Goulash Rindergulasch Sauerbraten mit Suss-Saures Rotkraut Stewed Beeff Holstein Sauerbraten Rindfleischsuppe mit Lebermehlklößen Fillet of Beef with Green and Red Peppercorn Sauce Green Stew Ukrainian Borsch with Pyrizhky Carpaccio of Beef with Jerusalem Artichokes and Cobnuts Carne Gisada Con Papas Lentille bil Khodar Sauce Bordelaise Latvian Sorrel Soup Provençal Daube Crockpot Carne Gisada Worm Burgers Ragout a la Berghof Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
