Larded braised beef

Larded braised beef

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
1 x 2kg top round of beef
Uncooked marinade (2)
250g pickled pork, cut into long thin strips
2 tablespoons oil
1 tablespoon tomato paste
3 tablespoons brandy
250ml beef stock
freshly ground black pepper
2 tablespoons Beurre manié, (optional)
salt

Method

  1. Place meat in a large bowl, add marinade and let stand in refrigerator for 24 hours, turning occasionally. Remove meat and dry thoroughly with paper towels. Strain marinade and reserve 250 ml.
  2. To lard beef, thread a larding needle by placing a strip of pork in the open end. Insert pointed end of needle into beef at right angles to grain. Push, then pull needle through beef. Trim off the pork flush with the beef. If you do not have a larding needle, holes may be made in meat and strips of pork pushed in, using the handle of a wooden spoon.
  3. Heat oil with tomato paste in a Dutch oven or heavy flameproof casserole. Stir in brandy, stock, reserved marinade, salt and pepper, and bring to the boil. Add meat. Cover, reduce heat and simmer for 2–2½ hours. Carve enough beef for one meal in thin slices (saving the remainder for another meal) and place on a heated serving platter. Thicken gravy, if liked, with beurre manié and spoon a little over meat. Serve remainder separately.
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