Braden Family Cookbook
BEARD’S BOILED BEEF
- 7 servings)
½ - 1 3/4 pound center-cut beef tenderloin, trimmed of as much fat as possible
cups beef broth
beef crosswise at 1 - 11/2 inch intervals with cotton string to make a compact
roll. It should be about 3 inches
thick. Heat the beef broth in a
deep 2 ½ - 3 quart pan over high heat to a boil, add beef, cover.
Turn to simmer and turning meat frequently until it is 100 degrees on a
thermometer or pale red in the center of the thickest part about 20 - 25
minutes. Lift from broth, reserve
broth for other uses. Cover and
chill beef at least one hour and up to 2 days.
Slice thin and remove string.