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Braised Beef Recipe

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This recipe for Braised Beef, by , is from Genealogy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kathleen Hooper

Category:
Category:

Ingredients:  
Ingredients:  
2 to 3 lbs brisket or round of beef
Drippings for sauteing
2 tbs butter
1 chopped onion
1 chopped carrot
1 tbs chopped parsley
1/2 c diced celery
1 c canned tomatoes
Salt and paprika

Directions:
Directions:
Cut meat into cubes; brown in hot frying pan with drippings. Stir the meat so it will cook quickly and not lose its juices. Tender cuts can be cooked whole. Remove the pieces to a closely covered kettle that can be used either on top of the range or in the oven. Rinse the pan with a quarter cup of boiling water to save all browned bits, and pour this over the meat. Cover tightly and cook slowly for 2 hours.
For the sauce, melt butter or other fat and brown the onion and carrot in it. Add parsley, celery, and tomatoes. heat thoroughly. Add seasonings. Pour the sauce over the meat and continue cooking for another hour.

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
4 hrs
Personal Notes:
Personal Notes:
From cookbook owned by Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.

"The American Woman's Cookbook" Edited & Revised by Ruth Berolzheimer, Published for Culinary Arts Institute by Consolidated Book Publishers, Inc, Chicago, 1941

Inscription: To Kathleen From Earl May 29, 1943 Harrisville NY

 

 

 

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