Pressed Beef Recipe

History of Pressed Beef Recipe:

The recipe for Pressed Beef has a long history, dating back to traditional British cuisine. It was a popular dish during the Victorian era, where it was often served as a centerpiece for grand dinners and banquets. The method of pressing the beef was a technique used to create an elegant and visually appealing dish.

Fun Facts about Pressed Beef:

1. Taping the beef: The process of binding the beef with tapes is essential to ensure that it retains its shape during cooking. The tapes act as a support system, preventing the meat from falling apart or losing its form.

2. Corned beef or fresh beef: The recipe offers the option of using either corned beef or fresh beef. Corned beef refers to beef that has been cured in a brine solution, typically with the addition of salt and spices. Fresh beef, on the other hand, refers to unprocessed, raw beef.

3. Simmering for four hours: The slow and gentle simmering of the beef is what gives it its tender and succulent texture. It allows the meat to absorb the flavors from the vegetables and peppercorns, resulting in a delicious and well-seasoned dish.

The Recipe for Pressed Beef:

Ingredients:
- 10 lbs. Thick Brisket of Beef, Corned or Fresh
- 1 fagot of Herbs
- 1 stalk Celery
- 1 Onion
- 2 Carrots
- 1 Turnip
- 40 Peppercorns

Instructions:

1. If using corned beef, place it in a large pot of cold water. If using fresh beef, place it in a pot of hot stock or water. Bring to a boil.

2. Skim off any impurities and add the vegetables (celery, onion, carrots, turnip) and peppercorns to the pot.

3. Reduce the heat to low and simmer the beef and vegetables very gently for four hours. This slow cooking process will ensure that the meat becomes tender and flavorful.

4. Once the cooking time is complete, remove the beef from the pot. Take off the tapes and bones, and transfer the meat to a dish.

5. Place a piece of board on top of the beef, and weigh it down with heavy weights. This pressing process will help shape and firm up the meat. Leave it like this overnight.

6. The next day, remove the weights and board, and carefully turn out the pressed beef onto a serving platter.

7. Serve the Pressed Beef with a side of salad. The combination of the tender beef and refreshing salad creates a well-rounded and satisfying meal.

Optional Soup Variation:

If using fresh meat, you can maximize the usage of the beef by turning the cooking liquid into a delicious soup.

1. Once the beef is removed, add the bones back into the pot and bring the liquid to a rapid boil.

2. Boil the liquid without the lid for about an hour. This will help extract the flavors from the bones and create a rich and flavorful broth.

3. Strain the liquid, removing any solids, and let it cool. Refrigerate the liquid overnight.

4. The following day, the liquid should have transformed into a strong jelly-like consistency. Cut it into blocks and place them around the pressed beef as a garnish.

Similar Recipe Dishes:

Pressed Beef is similar to other traditional British dishes, such as Beef Wellington and Beef Roulade. These dishes also involve wrapping beef in a specific manner to create an elegant presentation. They all share the idea of cooking the beef slowly to ensure tenderness and infusing it with various flavors from herbs and spices.

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