Rolled Beef
Ingredients
Directions
Prepare
Prepare a pickle for spiced beef and soak the beef for flavor.
Remove bones, gristle, and skin from the beef.
Roll and cook
Roll the meat tightly and secure it with string.
Boil gently until the meat is tender.
Press and set
Remove the string and place the meat in a collaring tin.
Set a weight on top and let it stand overnight.
Boil the removed bones and gristle in the cooking water.
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
- Forms the main body of the dish and becomes tender through slow, gentle cooking.
- Pickle
- Seasons the beef during soaking, flavoring it throughout the meat.
The step that matters
Boil gently until the meat is tender. A gentle simmer lets the tough connective tissue in flank slowly break down into tender gelatin. A hard, rolling boil tightens the muscle fibers and leaves the meat stringy and dry.
“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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