Round of Boiled Beef
Ingredients
Directions
Prepare
Remove the bone from the rib of beef.
Rub a little coarse sea salt over the inside of the rib.
Roll the rib like a fillet and bind it with tape or wooden skewers.
Place the rib in enough pickle to cover it and let it sit for 5 to 6 days, turning it every morning.
Boil and serve
When ready, place it in a stewpan of very hot water to prevent the gravy from being drawn out.
Let it simmer, not boil, according to the size of the joint, allowing full time for each pound of meat.
When done, remove the skewers and replace them with a silver or plated one.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Rib of beef
- Provides the main meat, which becomes tender and juicy during the long simmer.
- Coarse sea salt
- Seasons the meat and begins drawing moisture and flavor into the surface before pickling.
- Pickle
- Cures and flavors the beef over several days, softening its texture and seasoning it throughout.
The step that matters
Let it simmer, not boil. Boiling vigorously toughens meat proteins and can make the outside ragged and the gravy cloudy. A gentle simmer cooks the joint evenly and keeps it tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.