Braised Beef

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • 3 lbs. beef from lower part of round or face of rump.
  • 2 thin slices fat salt pork.
  • ½ teaspoon peppercorns.
  • Carrot, ¼ cup each, cut in dice.
  • Turnip, ¼ cup cut in dice.
  • Onion, ¼ cup cut in dice.
  • Celery, ¼ cup cut in dice.
  • Salt and pepper.


Try out pork and remove scraps. Wipe meat, sprinkle with salt and pepper, dredge with flour, and brown entire surface in pork fat. When turning meat, avoid piercing with fork or skewer, which allows the inner juices to escape. Place on trivet in deep granite pan or in earthen pudding-dish, and surround with vegetables, peppercorns, and three cups boiling water; cover closely, and bake four hours in very slow oven, basting every half-hour, and turn after second hour. Throughout the cooking, the liquid should be kept below the boiling point Serve with Horseradish Sauce or with brown sauce made from liquor in pan.