Recipe Manuscript

Carne A La Polca

Name: Carne A La Polca
Prep time: PTPT15M
Cook time: PTPT2H30M
Yield: 6
Cuisine: American
Ingredients: 1 kg beef round (eye of round or round roast); 500 ml water; 125 ml white vinegar; 4 whole cloves; 1 teaspoon black peppercorns; 1 stick of cinnamon; 2 sprigs fresh thyme; 2 sprigs fresh marjoram; 2 bay leaves; 250 ml neutral cooking oil (sunflower or canola); Radishes (for serving, pickled or seasoned as desired)

"Polish-Style Beef"

1899

From the treasured pages of Libro de Cosina de la Sra Concepcion Lerma de Chacon

Written by Concepción Lerma de Chacón

Age of Gastronomy (1800 - 1900)American Intermediate Dinner Lunch

Original Recipe • 1899

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Carne A La Polca

"Se serena la carne de cuete se echa en infusión con clavo pimienta y Canela y vinagre y agua y hierbas de olor se deja toda la noche a otro dia de se pone a cocer asta que consima el caldo se pone un cuartillo de aceite de comer se frie en la lumbre y allí se echa la carne se deja ervir un poco luego se saca y se sirve con rabanitos compuestos."

English Translation

"Let the beef brisket rest, then place it in an infusion with cloves, pepper, cinnamon, vinegar, water, and aromatic herbs, and leave it all night. The next day, cook it until the broth is consumed. Add a quart of cooking oil, fry on the stove, and then add the beef. Let it boil a little, then remove it and serve with dressed radishes."

Note on the Original Text

The original recipe was written in informal, narrative Spanish, typical of handwritten cookbooks of the era. Its phrasing is concise and omits step-by-step detail, assuming the cook's practical knowledge. Spelling such as 'asta' for 'hasta' (until) and run-on sentences are products of the manuscript tradition of the time, where punctuation and grammar were less rigid. Measurements are imprecise; 'un cuartillo de aceite' was a standard 19th-century Spanish volume (roughly 250 ml).

Modern Kitchen Interpretation

Recipe's Origin

Libro de Cosina de la Sra Concepcion Lerma de Chacon - Click to view recipe in book

Title

Libro de Cosina de la Sra Concepcion Lerma de Chacon (1899)

You can also click the book image above to peruse the original tome

Writer

Concepción Lerma de Chacón

Era

1899

Publisher

Unknown

Background

This delightful late 19th-century Mexican manuscript whisks readers into a world of decadent desserts like Dulce de leche y almendras and Cocada de natillas y almendras, savory delights such as Pollos en salsa de almendras and Lomo de cerdo enrollado, and other sumptuous creations, from Budin de papa to Sopa de gusanillos a la mexicana. It even includes intriguing pulque recipes—a true feast for the adventurous palate.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe comes from the 'Libro de Cosina de la Sra Concepcion Lerma de Chacon', a handwritten Mexican manuscript from 1899. The cookbook reflects the domestic culinary landscape of late 19th-century Mexico, blending European techniques (such as marinating with vinegar and spices) with local ingredients and customs. It is a window into the lives of upper-middle-class families, revealing how global trade in spices like cloves and cinnamon found a place in regional meat dishes. The inclusion of pickled radishes ('rabanitos compuestos') as a side shows an attention to both flavor contrast and presentation typical of Mexican tradition.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

A large ceramic or clay pot would have been used for marinating and simmering the meat, with the infusion absorbing the flavors overnight and during the slow cook. An open hearth or wood-fired stove served as the main heat source, and a heavy iron or copper pan would have been employed for frying the meat in oil. Simple kitchen utensils like wooden spoons, clay or porcelain plates, and a sharp kitchen knife served the cook for preparing and presenting the meal.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

2 hrs 30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2.2 lbs beef round (eye of round or round roast)
2 cups water
1/2 cup white vinegar
4 whole cloves
1 teaspoon black peppercorns
1 stick of cinnamon
2 sprigs fresh thyme
2 sprigs fresh marjoram
2 bay leaves
1 cup neutral cooking oil (sunflower or canola)
Radishes (for serving, pickled or seasoned as desired)

Instructions

To make Carne a la Polca in a modern kitchen, begin with about 2.2 lbs of beef round (cuete), which is today known as eye of round or round roast.
Let the meat rest at room temperature for an hour (this is to 'serenar', or calm the meat, as was customary).
Prepare a marinade by mixing 2 cups water, 1/2 cup of white vinegar, 4 whole cloves, 1 teaspoon black peppercorns, 1 stick of cinnamon, and 2 sprigs each of fresh thyme, marjoram, and bay leaf.
Submerge the meat in this aromatic infusion, cover, and refrigerate overnight.
The next day, transfer everything to a heavy pot.
Simmer gently until the liquid is mostly absorbed and the meat is tender (about 2 plus hours).
Remove the herbs and spices.
In a large skillet, heat 1 cup (about 8 fl oz) of neutral oil (like sunflower or canola).
Sear and lightly fry the meat in the hot oil until a golden crust forms.
To serve, slice the meat and present with a garnish of pickled or seasoned radishes, as was done historically.
Enjoy a piece of 19th-century Mexican home cooking!

Estimated Calories

350 per serving

Cooking Estimates

You need about 15 minutes to prepare the ingredients and the marinade. The beef marinates overnight in the fridge. On the cooking day, it takes about 2.5 hours to simmer and fry the meat. Each serving has an estimated 350 calories, and the recipe yields 6 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.