To Pickle Beef
Ingredients
Directions
Prepare
Cut the beef into pieces.
Rub the beef with coarse sea salt and spices.
Pickle
Place the beef in a container, ensuring it is well packed.
Cover the container and let it sit in a cool place for 5 to 6 months.
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 ingredient that is cured and turns tender and flavorful during the long pickling.
- Coarse sea salt
- Draws out moisture and preserves the beef while it cures.
The step that matters
Packing the beef well in the container. Tightly packed meat leaves fewer air pockets, so the salt and spices spread evenly and the beef keeps submerged in its own liquid during the long rest.
“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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