Beef a la Mode
A corned and larded round of beef, studded with spiced bacon strips and braised in wine or vinegar-infused broth. This elaborate Victorian preparation requires advance planning but creates a richly flavored, tender roast.
Ingredients
- 4 pounds Round of beef, corned (Corned according to standard method with salt, saltpeter, and spices for 7-10 days)
- 1 pound Lard or fat bacon, cut into long narrow strips (Cut to match thickness of larding pin, about 1/4 inch thick and 3-4 inches long)
- 2 tablespoons Black pepper, finely ground (Original called for 1 pound, reduced to reasonable amount)
- 0.5 tablespoon Cinnamon, ground
- 1 tablespoon Cloves, ground
- 4 tablespoons Chutney, strained through muslin (Mango or fruit chutney, strained to remove chunks)
- 0.25 cup Mixed sauces (Worcestershire, walnut ketchup, or similar) (Combination of savory condiments)
- 8 cups Water (For braising liquid)
- 0.5 cup Vinegar (White or cider vinegar)
- 3 whole Bay leaves
- 1 tablespoon Peppercorns, whole
- 2 cups Claret or red wine (optional) (Optional upgrade to replace some water for richer flavor)
More recipes using Beef
Beef Vindaloo
A spicy Indian curry featuring tender beef marinated in vinegar and aromatic spices, then slow-cooked until perfectly tender. This traditional vindaloo showcases the Portuguese-influenced Goan style of cooking with its distinctive tangy flavor.
Macaroni Pie
A rich, savory baked macaroni dish with beef gravy, sharp cheese, and a crispy breadcrumb topping. This Victorian-era comfort food combines homemade pasta with a deeply flavored beef stock and a golden baked crust.
Beef Curry
A traditional Indian beef curry with aromatic spices, slow-simmered until the meat becomes tender. This recipe follows the classic gravy curry method with extended cooking time to ensure the beef is perfectly cooked.
Beef Doopiaja
A rich, slow-cooked beef curry where tender beef pieces are fried with aromatic spices and onions, then simmered until the meat is perfectly tender and the sauce reduces to a thick, flavorful consistency. This traditional Indian dish features a double onion technique (doopiaja means 'two onions').
Instructions
- 1In a shallow dish, combine the ground black pepper, ground cinnamon, ground cloves, strained chutney, and mixed sauces. Mix thoroughly to create a paste.
- 2Cut the lard or fat bacon into long narrow strips about 1/4 inch thick and 3-4 inches long. Place the strips in the spice mixture, turning to coat all sides. Let marinate for 1-2 hours at room temperature.
- 3Using a larding needle or sharp knife, pierce the corned beef round through and through, creating channels. Insert the marinated lard strips into these channels, spacing them as closely as possible throughout the entire roast. The beef should be studded densely with the spiced lard strips.
- 4Wrap the larded beef in plastic wrap or place in a covered container. Refrigerate for at least 12 hours or overnight to allow flavors to penetrate the meat.
- 5In a large pot or Dutch oven, combine the water (or claret wine if using), vinegar, bay leaves, and whole peppercorns. Bring to a simmer over medium heat.
- 6Remove the beef from refrigerator and place it in the simmering liquid. The liquid should come about halfway up the sides of the beef. Cover the pot with a tight-fitting lid, reduce heat to low, and simmer gently.
- 7Simmer the beef gently for 3 to 4 hours, turning it every hour, until the meat is very tender when pierced with a fork. Add more water if needed to maintain liquid level.
- 8Remove the beef from the braising liquid and let rest for 15 minutes before slicing. Slice against the grain and serve with some of the strained braising liquid as a sauce.
