Stewed Meat
Ingredients
Directions
Prepare
Place the beef in an earthen jug and cover it tightly.
Put the jug in a large pot filled with cold water.
Cook and serve
Heat the pot near the fire to maintain a gentle simmer without boiling.
Cook for several hours until the meat is tender.
Serve with the rich gravy that forms.
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
- Boiling beef
- Provides the meat that becomes tender through long, gentle cooking and releases flavour into the gravy.
The step that matters
Keep the pot at a gentle simmer without boiling. Vigorous boiling toughens meat proteins and can make the gravy cloudy, while a gentle simmer lets connective tissue break down slowly so the meat becomes 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.
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