Boiled Beef in Beer

Preparation info

  • 4 lb. beef will serve

    8

    .
    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is a North Country recipe from the early nineteenth century. The tradition in the household was that the dish had been prepared in the past by their parsimonious ancestors for the hay-making supper for tenants, because part of an old ox which had been kept to work all winter could be used, since the beer helped to tenderize the meat. The tenants liked the taste of the beer and considered the dish a grand one.