Jewish Smoked Beef
Ingredients
Directions
Cure the beef with salt and spices.
Smoke the beef until fully cooked.
Slice thinly for use in soups and gravies.
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
- Is the main protein that becomes the sliced, smoked meat.
- Salt
- Cures the beef, drawing out moisture and seasoning it through the meat.
The step that matters
Smoke the beef until fully cooked. Smoking alone does not reliably make meat safe, so the beef must reach a fully cooked state before it is sliced and served. Checking that it is done through the centre prevents undercooked meat.
“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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