Recipe ingredients and directions:
3-4 lb top rump of beef
1-2 tablespoons dripping
1/2 pint white or red wine
Water or bone stock (enough to cover meat)
1 calf's foot (split)
2 oz rasher of green streaky bacon
4 medium-size carrots
3 medium-size onions
1/2 teaspoon salt
Set oven at 275F or Mark 1.
Heat a heavy flameproof casserole, put in the drippings and brown
the meat thoroughly on all sides, then drain off the fat, moisten
meat with the wine and simmer gently to reduce wine to half quantity.
Add stock (or water) to come level with the beef and bring to the
boil. Meanwhile wash the calf's foot very well, cover with cold
water and boil for 5 minutes; drain and refresh. Cut the bacon
into lardons and blanch in the same way. Add the vegetables,
bouquet garni, calf's foot, bacon, salt and peppercorns to the
casserole containing the beef and bring to the boil. Skim well,
then cover the pan with a tightly fitting lid and cook very gently
in a slow oven for about 4 hours. During this time, turn the meat
2 or 3 times.
To serve, skim the sauce very well to remove the fat, carve the
meat in fairly thick slices and arrange overlapping in a fireproof
dish. Strain the sauce over the meat and, if the meat is to be
served cold, leave it to set so that it becomes a jelly. If the
meat is to be served hot, place freshly cooked onions and carrots
in the dish, strain the sauce and spoon it over the meat.
Category: Beef Veal Recipes