Put four pounds beef (round) in casserole with seasonings and vegetables
2
Add one-half pint boiling water
3
Cook slowly three hours
4
Add six medium sized potatoes cut in pieces or whole and cook one hour longer
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
Long, slow braising in a covered casserole transforms tough round beef into tender, flavorful meat through collagen breakdown—connective tissue converts to gelatin at temperatures between 160-180°F over several hours. The aromatic spice blend creates a complex flavor base that penetrates the meat during the extended cooking time. Adding potatoes in the final hour prevents them from disintegrating while allowing them to absorb the rich, herb-infused braising liquid.
Make Ahead
This dish actually improves with time. The entire braise can be made up to 2 days ahead through step 3, cooled completely, and refrigerated in the cooking vessel or airtight container. The fat will solidify on top for easy removal. Reheat gently on the stovetop, add the potatoes, and continue with step 4. Alternatively, complete the dish entirely and refrigerate; reheat covered in a 325°F oven for 30-40 minutes.
Storage
Store leftovers in an airtight container with the braising liquid in the refrigerator for up to 4 days. The meat and vegetables can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat or in a 325°F oven until warmed through, adding a splash of water or broth if the liquid has reduced too much.
AI-generated tips from Chef Cecil's culinary database
Make Ahead
This dish actually improves with time. The entire braise can be made up to 2 days ahead through step 3, cooled completely, and refrigerated in the cooking vessel or airtight container. The fat will solidify on top for easy removal. Reheat gently on the stovetop, add the potatoes, and continue with step 4. Alternatively, complete the dish entirely and refrigerate; reheat covered in a 325°F oven for 30-40 minutes.
Storage
Store leftovers in an airtight container with the braising liquid in the refrigerator for up to 4 days. The meat and vegetables can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat or in a 325°F oven until warmed through, adding a splash of water or broth if the liquid has reduced too much.
