boiled beef

[Birdman]

most folks probably never had "boiled beef" but it is very good n very authentic for camp, its a common folk type food, get yerself a fatty cut a meat, I usually use chuck but the cut really doesn't matter as long as its fatty, cut it up like ya would for stew n put it in yer pot with some chopped up onion n garlic maybe a bay leaf. Cover maybe 1/4 to 1/2 over with water n just let barely simmer for maybe three hours or so, longer won't hurt, you can make a gravy out of the water when its done cooken if ya want, serve over mashed spuds, rice , noodles, grab a good hunk a buttered bread n a heary brew n dig in. remember to cook it real low n slow barely simmering for the best flavor, it will almost melt in your mouth, little salt n fresh ground black pepper is all it needs. :thumbsup:

 

[bangfxr]

I've served boiled beef as well as boiled ham at reenactments along with boiled potatoes and onions with slices of fresh baked sour dough bread chunks of cheese and raw vegitables. Then I save the remains and turn it into a soup / stew. The guys dont go away hungry. I have a book coming that is called " Cooking hints for the soldier" 1858.

 

[Blizzard of '93]

good recipe birdman. mix flour and cold water together then add to broth (stirring) to make gravy

 

[Muskeg Stomper]

I boil mine in a 50/50 mix of cider vinegar and water until I obtain a "beef rare" reading on a meat thermometer. Then I throw it in the freezer and bring it out with me on outings. It'll keep several days without any sort of refrigeration and you can slice off pieces as you need it and is good either fried, braised, re-boiled in stews or even cold as is when you just can't wait.

I love canned beef or moose which is esentially just boiled beef stored in a jar and is great with spuds and onions as you describe.