The recipe
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Prepare a fire in your stove with plenty of charcoal.
Place the beef in a large pot and cover it with water.
Add coarse sea salt to taste.
Cook
Bring to a boil, then reduce heat and simmer for about 3 hours.
Ensure the fire remains steady throughout the cooking process.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Beef
- Slow simmering in water turns the tough connective tissue of this cut tender.
The step that matters
Keep the simmer gentle and steady. A rolling boil toughens meat proteins and can make the beef stringy, while a steady low simmer lets collagen slowly soften into tender meat. Keeping the fire steady maintains that gentle heat for the full cooking time.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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