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Jewish Smoked Beef

Smoked beef cubes simmered in salted water, flavored with optional spices, used for soups, gravies, or served as a dish.

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

Ingredients

Directions

Prepare

  1. Remove any smoked edges from the beef.

  2. Cut the beef into 1-2 inch cubes.

  3. Place the beef in a pot and cover with water.

  4. Add coarse sea salt and any desired spices.

Cook and serve

  1. Bring to a boil, then reduce heat and simmer until tender.

  2. Use the beef to flavor soups, gravies, or serve as a dish.

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

Flank beef
Provides the main protein, which softens into tender pieces during long, gentle simmering.

The step that matters

Simmer until tender. Flank is a lean, tough cut, and it only becomes tender when simmered gently over low heat long enough for its connective tissue to break down. A hard boil toughens the surface and cooks 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.

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