Braised Beef
Wipe the beef with a wet cloth, cut off any tough ends and bone if it will not mar the appearance of the meat, as these parts will not become palatable in the length of time required for the remainder of the roast. They will be found useful for soups, stews, cannelon of beef, Hamburg steak, and such dishes. Roast the meat in a hot oven for half an hour, transfer it quickly to a cooker utensil, add enough boiling water to nearly cover it, let the whole become very hot in the oven, and place it quickly in the cooker. The time that is required for completing the cooking will depend upon the size of the piece and the degree of cooking desired. A five-pound roast may be cooked four hours, and if not found done to taste, it can be reheated to boiling point and cooked longer. A larger roast will require more time in the cooker. If preferred, the meat may first be partially cooked in the hay-box and browned in the oven afterward. It must then be boiled for half an hour, cooked three or more hours in the cooker, and then roasted. Lay a piece of raw fat on top of the roast, or baste it with drippings to assist in the browning.