Pressed Beef
Ingredients
Directions
Boil the beef or veal until tender and the bones drop out.
Stir and crush the meat in the cooking liquid.
Press the mixture with a light weight.
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 or veal
- Provides the meat that becomes the pressed texture once cooked and crushed.
- Liquid (water or broth)
- Keeps the meat moist during simmering and helps bind it as it cools.
The step that matters
Press the mixture with a light weight. Pressing while the mixture is still warm lets the crushed meat and its cooking liquid set together into a firm, sliceable block as it cools.
“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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