for basting, but the use of water for this purpose should generally be avoided. Allow the meat to roast until it is either well done or rare, according to the way it is preferred. The length of time required for this process depends so much on the size of the roast, the temperature of the oven, and the preference of the persons who are to eat the meat, that definite directions cannot well be given. However, a general idea of this matter can be obtained by referring to the Cookery Time Table given in Essentials of Cookery, Part 2, and also to Table I of this Section, which gives the time required for cooking each pound of meat. If desired, gravy may be made from the juice that remains in the pan, the directions for making gravy being given later.
57. BRAIZED BEEF.--An excellent way in which to cook a piece of beef that is cut from the rump or lower round is to braize it. This method consists in placing the meat on a rack over a small quantity of water in a closed pan and then baking it in the oven for about 4 hours. Vegetables cut into small pieces are placed in the water and they cook while the meat is baking. As meat prepared in this way really cooks in the flavored steam that rises from the vegetables, it becomes very tender and has a splendid flavor; also, the gravy that may be made from the liquid that remains adds to its value. In serving it, a spoonful of the vegetables is generally put on the plate with each piece of meat.
BRAIZED BEEF
(
Sufficient to Serve Six
)
- 3 lb. beef from rump or lower round
- Flour
- Salt
- Pepper
- 2 thin slices salt pork
- 1/4 c. diced carrots
- 1/4 c. diced turnips
- 1/4 c. diced onions
- 1/4 c. diced celery
- 3 c. boiling water
Wipe the meat with a damp cloth, and dredge, or sprinkle, it with the flour, salt, and pepper. Try out the pork and brown the entire surface of the meat in the fat thus obtained. Then place the meat on a rack in a deep granite pan, an earthen bowl, or a baking dish, and surround it with the diced vegetables. Add the boiling water, cover the dish tight, and place in a slow oven. Bake for about 4 hours at a low temperature. Then remove the meat to a hot platter, strain out the vegetables, and make a thickened gravy of the liquid that remains, as explained later.
58. POT-ROASTED BEEF.--The usual, and probably the most satisfactory, method of preparing the cheaper cuts of beef is to cook them in a heavy iron pot over a slow fire for several hours. If the proper attention is given to the preparation of such a roast, usually called a pot roast, it will prove a very appetizing dish. Potatoes may also be cooked in the pot with the meat. This is a good plan to follow for it saves fuel and at the same time offers variety in the cooking of potatoes.