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Pressed Beef From Shank

A pressed beef made from shank, boiled, shredded, seasoned, and pressed into a mold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Pressed Beef From Shank

Ingredients

Directions

Cook the shank

  1. Crack the bones of the beef shank.

  2. Boil the shank for 3 to 4 hours until the meat slips from the bones.

  3. Remove the bones and chop the meat.

Season and combine

  1. Season the chopped meat well.

  2. Return the meat to the kettle with the beef stock, boiled down to just over 1 cup, and mix and heat well together.

Press and slice

  1. Pour the mixture into a greased mold and press it down.

  2. Once cold, slice thinly.

Recipe from a historical cookbook (Internet Archive).

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 shank
Long simmering turns its connective tissue into gelatin, which binds the chopped meat when cold.
Beef stock
Reduced stock adds concentrated beefy flavour and extra gelatin to help the mixture set and hold together.

The step that matters

Pressing the mixture into the mold. Pressing removes air gaps and packs the chopped meat with the gelatinous liquid, so it sets into a firm block that slices cleanly once cold.

“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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