No. 785 — Marinated Stewed Beef
English historical translation of Molokhovets recipe No. 785 from the 1901 Russian cookbook, retaining original methods and measures.
The original instructs taking a good fatty piece of beef, wrapping it in cloth and beating it thoroughly. Remove the cloth and rub with a teaspoon of saltpeter and finely crushed salt, then put in a small tub, cover tightly and leave for several hours.
It then prepares a vinegar marinade with coriander, juniper berries, allspice, bay leaves, cloves and salt, cools it in an earthenware vessel and leaves the beef immersed for two weeks, turning it daily under a weighted wooden lid.
After marinating, line a saucepan with slices of bacon fat, onions, carrots, pepper and bay leaf, then add the beef and brown it on every side. Pour in some vinegar and a little broth or water, cover tightly and stew over the lowest heat until tender.
When cooked, transfer the beef to a dish and let cool. Skim the fat from some of the stewing sauce, mix it with olive oil and whip over ice. Coat the cold roast with the mixture so it does not dry out, or decorate it with aspic.
Serve mustard sauce No. 479 separately.