Scraped Beef
Ingredients
Directions
Prepare the beef
Cut the steak about an inch thick and lay it on a clean meat board.
With a sharp knife, scrape off the pulp until only stringy fiber remains.
Shape and cook
Season the scraped pulp with coarse sea salt and form it into small cakes.
Broil the cakes for two minutes over direct heat or in a hot pan until both sides are cooked sufficiently.
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
- Round steak
- Provides the lean beef pulp that forms the cakes and sets firm when cooked.
- Coarse sea salt
- Seasons the beef pulp and helps draw out flavor on the surface.
The step that matters
Scraping the pulp. Scraping removes the tougher stringy fiber and leaves the finely textured meat, so the cakes hold together and eat tender rather than chewy.
“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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