Pot Roast of Steak
Ingredients
Directions
Prepare and cook
Cut the beefsteak into pieces, not too large.
Cook slowly in a kettle with a little water for three hours.
Brown and finish
Let the water boil out, then add butter and brown the meat nicely.
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
- Round of beefsteak
- Main protein; slow cooking in liquid turns its tough connective tissue tender.
- Butter
- Adds fat and flavour, and helps the meat brown richly at the end.
The step that matters
Letting the water boil out before browning. Meat browns only when its surface is dry. Surface water must evaporate first, or the meat steams and stays grey instead of developing a deep brown crust.
“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.
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