Beef, Salted in a Hurry
Ingredients
Directions
Prepare
Rub the beef well with coarse salt.
Fold a clean cloth and wrap the beef in it.
Cook
Place the wrapped beef in a pan of boiling water.
Cook for the same duration as you would for any other salted beef of the same size.
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 main body of the dish and is the protein that the salting and cooking transform.
- Coarse salt
- Seasons the meat and draws out moisture, which firms its surface and changes its texture.
The step that matters
Cook for the same duration as you would for any other salted beef of the same size.. Cooking time depends on the mass and thickness of the meat. Because no time is given, the cook must judge from a comparable piece of salted beef. Overcooking dries the meat and toughens its proteins, while undercooking leaves the centre underdone.
“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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