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Braising Meat Rolls

A slow‑cooked beef roll dish served with gravy over mashed potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Braising Meat Rolls

Ingredients

Directions

Braise

  1. Put the lid on the pot and cook the beef rolls very slowly for about two hours.

  2. Ensure there is not enough liquid for the meat to rise; it should simmer gently.

  3. When the meat is tender and the water has evaporated, pour the fat into a jar.

Make the gravy

  1. Add 1 cup of water to the saucepan and bring it to a boil.

  2. Thicken and strain the liquid to make gravy.

Serve

  1. Serve the beef rolls over mashed potatoes and pour gravy on top.

Recipe from a historical cookbook (Internet Archive).

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

Beef rolls
Provide the main meat, which becomes tender through slow, moist cooking.
Fat from cooking
Adds richness and flavour to the gravy made from the pan.

The step that matters

Keep the liquid low so the meat simmers. If there is too much liquid, the meat rises and boils rather than simmering gently, which makes it tough and less evenly cooked. A gentle simmer under a lid breaks down connective tissue slowly, leaving the meat 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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