This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Sear the meat in the drippings until brown. Then remove. Dust the meat well with salt and pepper; place it on a rack in a kettle, pile the onions on top and add one cupful of water, or just enough to keep the meat from sticking. A closely-covered heavy kettle should be used. Cook until very tender, replenishing the water to keep it always the original amount; this will take from four to five hours. Serve with gravy made from the liquid left in the pan.
Rinse the corned beef in cold water, tie or skewer into shape, cover with cold water, and heat slowly to boiling point; remove any scum and simmer the meat until tender, about four hours for a five-pound piece. Remove from the water, keep hot and cook the potatoes and turnips in the liquid. The potatoes should be left whole and the turnips should be sliced crosswise. Cook the carrots, cabbage, beets, etc., apart in some of the corned beef water, allowing one hour for the boiling of the pared carrots, one hour for the cabbage, one hour for new beets - four hours for old ones. Serve on a very large platter, the meat in the center and the vegetables grouped around it. Garnish with parsley.
3 pounds shin of beef 2 onions
2 cupfuls sliced potatoes 1 white turnip
2 quarts water
1 green pepper (if convenient)
Salt and pepper
Remove as much meat as possible from the bone, and cut it in small pieces. Crack the bone, taking care to remove all the splinters. Brown both the meat and bone in beef drippings, and add the onion cut in rings; fry the latter to a delicate brown, and add the water (which should be cold), and the vegetables. Bring slowly to boiling point, and simmer until the meat is tender - about three hours. Remove the bones, take off any meat adhering to them, and remove the fat from the broth. Then add the potatoes, which should be parboiled for five minutes, season with salt and pepper and cook until the potatoes are tender. Thicken, just before they are done, with flour dissolved in water - a scant half table-spoonful to each cup of broth. Serve on a deep platter, with buttered spaghetti, noodles or dumplings.
3 pounds beef, from chuck or round 1 cupful carrots, chopped 1 cupful turnips, chopped 1/2 cupful onions, chopped Drippings
1 1/2 cupfuls spaghetti broken in small pieces 2 teaspoonfuls salt 1/4 teaspoonful pepper Boiling water
Cut the meat in pieces suitable for serving. Brown in the drippings with the vegetables, then place in a casserole together with the seasonings and spaghetti. Cover with boiling water, and bake gently from three to four hours.
3 pounds short ribs of beef 6 onions
4 tablespoonfuls beef drippings
Melt the beef drippings, fry the onions slightly and add the beef to brown it. Arrange in a casserole in layers with the carrot, chopped, the rice, tomatoes and seasonings; cover with boiling water and bake from three to four hours in a slow oven. The water should be replenished as needed - although the dish should be only moist - not soupy - when done.