571. BRAIZED RIBS OF BEEF, A LA PIEMONTAISE.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 240 min Total: 240 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (14)

For braizing

three small ribs of fresh beef ↝ Sausage, beef, fresh, cooked [Sausages and Luncheon Meats]
the trimmings ↝ Ostrich, tip trimmed, raw [Poultry Products]
three carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
three onions ↝ Onions, raw [Vegetables and Vegetable Products]
two heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a garnished faggot of parsley ↝ Parsley, raw [Not included in a food category]
six cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
two blades of mace ↝ Spices, mace, ground [Spices and Herbs]
two cloves of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
a bottle of sherry
a ladleful of broth ↝ Soup, broth [Soups, broth-based]

For serving

one-half to a pound of Naples macaroni ↝ Pasta, dry, unenriched [Cereal Grains and Pasta]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (7)

Trim and daube with ham and truffles three small ribs of fresh beef.
Prepare them for braizing with the trimmings, three carrots, three onions, two heads of celery, a garnished faggot of parsley, six cloves, two blades of mace, and two cloves of garlic.
Moisten with a bottle of sherry and a ladleful of broth.
Set the beef to boil very gently on a slow fire—with live embers on the lid of the pan—for about four hours, taking care to baste it frequently with its own liquor.
When the beef is done, drain, trim, glaze, and keep it in the hot closet for a few minutes.
Strain off the liquor in which the beef has been braized, divest it of every particle of fat, clarify it.
Add one-half to a pound of Naples macaroni, previously boiled in water with a little salt and butter, for about ten minutes, and then drained on a sieve, cut into three-inch lengths.

Original Text

571. BRAIZED RIBS OF BEEF, A LA PIEMONTAISE.
TRIM and daube with ham and truffles three small ribs of fresh beef; prepare them for braizing with the trimmings, three carrots, three onions, two heads of celery, a garnished faggot of parsley, six cloves, two blades of mace, and two cloves of garlic; moisten with a bottle of sherry and a ladleful of broth; set the beef to boil very gently on a slow fire—with live embers on the lid of the pan—for about four hours, taking care to baste it frequently with its own liquor; when the beef is done, drain, trim, glaze, and keep it in the hot closet for a few minutes; during this time, strain off the liquor in which the beef has been braized, divest it of every particle of fat, clarify it, and then add one-half to a pound of Naples macaroni, pre-viously boiled in water with a little salt and butter, for about ten minutes, and then drained on a sieve, cut into three-inch lengths, and

Notes

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