beef
( England 1747 )
Serves 6
3lb / 1.4kilo To 4lb / 1.8kilo of the fat end of a brisket
of beef
2 tbls / 30ml Allspice berries
2 large onions, peeled and sliced thickly
2 large turnips, peeled and sliced thickly
1 large carrot, peeled and sliced thickly
SAUCE 1
4tbls / 60ml butter
4tbls / 60ml plain flour ( all purpose flour )
21/2pints / 1.5L gravy or strong beef stock -
from cooking the brisket
1tbls / 15ml mushroom ketchup
1tbls / 15ml browning (optional)
1/4pint / 150ml white wine
1 medium carrot diced small
1 medium turnip diced small
SAUCE 2 (ALTERNATIVE)
3tbls / 45ml chopped parsley
1 medium onion, finely chopped
4 pickled cucumbers or dill-pickles; finely chopped
21/2pints / 1.5L gravy or strong beef stock -
from cooking the brisket
1/4 tsp freshly ground black pepper
1tsp / 5ml salt
1tsp / 5ml butter mixed thoroughly with 1tsp / 5ml plain flour ( all
purpose flour )
1 pickled walnut; crushed
1tbsp / 15ml capers
Tie up the brisket with strong thread or string. Cover it well with water
in a braising-pan and bring it to the boil. Skim. Salt the water and add
the spice and vegetables. Simmer until tender, for about three hours. Remove
the meat.
To make the sauce (1);
first melt the butter in a saucepan, then add the flour, cook a little and
stir until smooth. Slowly stir in the gravy, ketchup, browning, wine and
sliced vegetables; bring to the boil and simmer until the vegetables are
tender. Season with pepper and salt. Skim the fat from the surface
and serve the brisket in the sauce. Serve with pickles.
For a sharper sauce (2);
put the parsley, onion and cucumbers into the gravy, season, bring to the
boil, and then simmer. Add the butter rolled in flour to thicken the sauce,
then the pickled walnut and the capers. Simmer for 10 minutes and then pour
over the beef.