Smothered Beef

Tender beef seared, then steamed and served hot or cold.

Select the middle of the rump, flank or round of beef, wipe clean with a moist cloth, and sear it all over by placing it in a fryingpan and turning it until the surface is browned. Place in a kettle with a little water, and keep it to just the boiling point; fit the cover over tightly to keep in the steam, and add a little water now and then as it boils away. Cook until quite tender, serving hot or cold, as preferred.