{"id":5246,"slug":"braised-beef","title":"Braised beef.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["an eight pound piece of rump or brisket of beef","salt and pepper","a small piece of garlic","about two ounces of butter","one ounce of fresh butter","two large spoonfuls of flour","three pints of water","two calf's feet","one onion","one carrot","à large bouquet garni","four chopped tomatoes","a spoonful of whole black peppers"],"ingredients_norm":["rump or brisket of beef","salt and pepper","garlic","butter","fresh butter","flour","water","calf's foot","onion","carrot","bouquet garni","tomato","whole black pepper"],"steps":["Have the butcher cut an eight pound piece of rump or brisket of beef.","Season with salt and pepper, and rub with a small piece of garlic.","Melt in a pot about two ounces of butter, and when hot add the beef and roast on top of the range until it is brown on all sides.","Remove the beef, add one ounce of fresh butter to the gravy already in the pot, and when hot add two large spoonfuls of flour, and allow it to brown.","Add three pints of water, bring to a boil, and then put in the beef again.","Add two calf's feet, one onion, one carrot, à large bouquet garni, four chopped tomatoes, salt, and a spoonful of whole black peppers.","When boiling season well, cover, and put in oven. It will require from three to four hours to become well done.","Then remove the beef to a platter, and reduce the sauce one-half.","Taste to see if more seasoning is required, and then strain.","Pour some of the sauce over the beef, and serve the remainder in a sauceboat.","Garnish the beef with the carrot that was cooked with it. Cut the carrot in thin slices.","For larded rump of beef: Lard a piece of rump of beef, and then prepare in the same manner as braised beef."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w63:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"749197b2ad8dac3ecb9fde73e9a3ab600b678840a2275dc2f3b063e24c8bd19b","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/braised-beef"}