Steamed Meat
Ingredients
Directions
Place the beef in a pan and put it in a steam cooker.
Steam for 3 to 4 hours.
Add salt 10 minutes before removing from the cooker.
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
- Forms the whole dish, so its cut and quality set the texture and flavour of the result.
- Coarse sea salt
- Seasons the beef at the end, adding flavour on the surface rather than cooking into the meat.
The step that matters
Add salt 10 minutes before removing from the cooker. Salt added near the end seasons the surface without drawing out much moisture during the long steam, so timing matters for the final flavour.
“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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