Redacted, from Dining with William Shakespeare

So, there's this dish they cook at James Fort. Recipe is from "Dining With William Shakespeare". It's called A Turkish Dish of Beef. It's actually about as Turkish, as the Maltese Bransle is Middle-Eastern. That said, it's really good. Link at the bottom, to a photo of the cookbook page.


1 lb Boned Lean Chuck

½ Cup Long-Grain Rice

16 Tiny White (pearl?) Onions

2/3 Cup Beef Broth

3 Tbl Butter

1 Tsp Peppercorns

1 Tsp Salt

2 Slices Buttered Toast, Quartered*


Remove all gristle and fat from the meat, and slice it very thin – think Stroganoff slices. The book recommends slicing while still semi-frozen. Peel the onions.

Melt the butter in a small, heavy casserole with a tight-fitting lid. Add the meat, salt, and peppercorns, and stir just until the meat changes color. Stir in the rice and onions. Bring the beef broth to a boil, and pour it over the beef and rice.

Cover the casserole and lower the heat to simmer – on an electric stove, between warm and low. Cook until the rice has absorbed most of the liquid.

Arrange the toast in a heated serving dish, and spoon the beef and rice over it. Warn your guests about the whole peppercorns. *That's if you use the toast.

First attempt, 10/28/2017:

Being me, I had to mess with it. I've redacted it for crockpot. I also cooked the rice separately, albeit in beef broth and meat juices. I also experimented with brown rice. And, just for grins and giggles, I tossed in a pound of mushrooms. Also, rather than peel a LOT of pearl onions, I chopped a couple of shallots and a yellow onion I had. Late in the cooking, I threw in a smidgen of freshly-ground black pepper, cloves, cardamom, and cinnamon. Going to keep that mod.

That said, next time I'll get the crockpot heating, then throw the beef broth, seasonings, and rice in the bottom. I'll spoon the browned beef, onions, and shrooms in on top of the rice and let it go a couple of hours.

Tonight, I had a big chunk of beef I'd gotten on sale. Once I sliced it up and removed the gristly bits, I had 2.5 lb of beef. Ergo, everything got multiplied by 2.5. When time came to start the rice, I went with 1.5 cups of brown rice. This meant 3 cups of liquid, so I used 2-and-a-smidgen remaining cups of beef broth out of the quart I started with, plus enough juices from the crockpot to come up to 3 cups of liquid.

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Beef, onions, and shrooms got 3 hours in the crock, and the rice got 45 minutes. Next time, I'll just give the whole mess a couple of hours together, and call it good.

Link to the photo of the cookbook page

Amazon link to the book

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