Sea Pie
Ingredients
Directions
Prepare
Cut the buttock steak into neat pieces for serving.
Season with coarse sea salt and black pepper.
Layer the steak and bacon in a pot.
Add enough water to cover the meat.
Cook and serve
Cover and simmer until the meat is tender.
Serve hot.
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
- Buttock steak
- Provides the main meat, which becomes tender as it simmers slowly in liquid.
- Bacon
- Adds salty, smoky fat that flavours the meat and the cooking liquid as it renders.
The step that matters
Simmer until the meat is tender. Buttock steak is a lean, tougher cut that needs long, gentle simmering in covered liquid to break down its connective tissue. Boiling hard or stopping early leaves it chewy.
“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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