Scraped Beef
Ingredients
Directions
Prepare
Cut the steak into a piece about ½ pound and 1 inch thick.
Place it on a clean meat board and scrape off the pulp with a sharp knife until only stringy fiber remains.
Season the scraped pulp with coarse sea salt and form it into small cakes.
Cook
Broil the cakes for 2 minutes over direct heat or in a hot pan, cooking both sides until done.
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 beef that becomes the cakes, giving them their meaty flavour and a chewy texture.
The step that matters
Scraping the pulp. Scraping breaks the meat into fine, loose strands that bind together into cakes. Leaving clumps or cutting too coarsely makes cakes that crumble and cook unevenly.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.