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Pressed Corned Beef

A pressed corned beef made by simmering brisket, shredding, pressing with a board and weight, then slicing and serving cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Pressed Corned Beef

Ingredients

Directions

Cook the beef

  1. Place the brisket in a pot and cover with cold water.

  2. Simmer until the meat can be easily picked apart with a fork.

Press and serve

  1. While warm, shred the meat into small pieces, mixing the lean and fat.

  2. Transfer the mixture to a deep pan, preferably a bread pan.

  3. Cover with a thin board and place a heavy weight on top to press.

  4. Once pressed, cut into slices and serve cold.

Recipe from a historical cookbook (Internet Archive).

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

Brisket of beef
Provides the main meat, with lean and fat mixed together to give a moist, rich texture.

The step that matters

Pressing while warm. Shredded meat must be pressed while still warm so the fat and protein can bind as they cool, letting the pressed loaf hold its shape when sliced cold.

“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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