3 lbs. (1.36 kg) beef from the lower part of round or face of rump
2 thin slices fat salt pork
0.25 teaspoon whole peppercorns
0.5 cup (65 g) carrot, cut in dice
0.5 cup (65 g) turnip, cut in dice
0.5 cup (50 g) onion, cut in dice
0.5 cup (50 g) celery, cut in dice
1 Salt and pepper, to taste
3 cups (710 ml) boiling water
1 All-purpose flour, for dredging
Instructions
1. Heat the oven to 275°F (135°C).
2. In a large cast-iron skillet over medium heat, render the fat from the salt pork (a technique called 'trying out': cook the pork slices slowly until the fat melts out and the scraps are crisp, 8-12 minutes, until the scraps are golden brown and have released most of their fat). Remove the pork scraps and reserve the fat in the pan.
3. Pat the beef dry. Sprinkle all surfaces with salt and pepper, then dredge — coat evenly — with flour, shaking off any excess.
4. Raise heat to medium-high. Brown the beef on all surfaces in the pork fat, 3-4 minutes per side, until a deep mahogany crust forms on each face. When turning the meat, use tongs rather than a fork or skewer, which would pierce the flesh and allow interior juices to escape.
5. Place a trivet (a small rack or a few crossed wooden spoons to keep meat off the pan bottom) inside a heavy, deep 5- to 6-quart (4.7-5.7 L) saucepan or Dutch oven. Set the browned beef on the trivet. Surround with the diced vegetables and peppercorns.
6. Pour 3 cups (710 ml) of boiling water into the pan around the meat. The liquid should come partway up the sides of the meat but must not fully submerge it. Cover the pan tightly with a lid or heavy-duty foil.
7. Braise in the preheated 275°F (135°C) oven for 4 hours, basting the meat with the pan liquid every 30 minutes. After the second hour (i.e., at the 2-hour mark), carefully turn the meat over using tongs, then continue basting every 30 minutes. Throughout cooking, monitor that the liquid does not reach a full boil — it should maintain a very gentle, barely perceptible simmer below 212°F (100°C).
8. The beef is done at 4 hours when it is very tender throughout and yields easily when pressed with tongs; an instant-read thermometer inserted into the thickest part should read at least 190-200°F (88-93°C), indicating the collagen has fully converted to gelatin. The meat should show no resistance when probed with a skewer.
9. Remove the beef from the pan. Serve with Horseradish Sauce or with a brown sauce made from the pan liquor.
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