No. 758 — Boiled Beef for Serving from Broth
English historical translation of Molokhovets recipe No. 758 from the 1901 Russian cookbook, retaining original methods and measures.
To obtain a good boneless piece of beef from soup stock as a second course for six to eight people, begin with six, or at least five, Russian pounds of beef. Choose preferably the rump, though other suitable cuts from the hindquarter or thick fillet may also be used; consult the ox diagram in the source.
Prepare broth No. 1 with roots and a bunch of greens, sufficient for two days, but put the beef into strongly boiling salted water rather than cold water. The author explains that the hot water should quickly tighten the meat's surface and preserve its juiciness.
Bring to the boil several times under a lid, skimming the foam with a tablespoon rather than a skimmer. Finish cooking at a lower heat with the lid partly open so that the center and outside cook evenly.
The book allows about three and a half hours, until no blood-colored liquid comes from a needle puncture and the needle passes easily. Do not overcook. The cooked piece may be sprinkled with breadcrumbs and placed very briefly in a hot oven.
Just before serving, cut the boneless meat across the grain with the sharpest knife into long thin slices. Lay them lengthwise on a dish, preserving as far as possible the outline of the original piece.
Serve hot as a second course with mustard or horseradish and vinegar, boiled potatoes and various sauces or salads. Alternatively garnish with mixed vegetables, roots, greens or mushrooms, or bake with rice, macaroni or vermicelli.