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Whole Meat Mould

Whole Meat Mould is a traditional English recipe (originating in Cornwall) for a classic dish of boiled and pressed stewing beef. The full recipe is presented here and I hope you enjoy this classic English version of: Whole Meat Mould.

prep time

20 minutes

cook time

180 minutes

Total Time:

200 minutes

Additional Time:

(+over-night pressing)

Serves:

6

Rating:

Tags : Herb RecipesPork RecipesBread RecipesBritish RecipesEnglish RecipesCornish Recipes

This recipe is known elsewhere as 'pressed beef'. In essence, it's a piece of stewing beef that's boiled in a flavoured stock and then pressed into a mould before being sliced to eat. Meat prepared this way would keep for several days and could be used as a bread filling in place of ham.

Ingredients:

500g (1 lb) stewing beef
1 onion
1 small turnip
1 celery stick
1 carrot
salt and freshly-ground black pepper, to taste
1 bouquet garni

Method:

Trim any excess fat from the beef. Place in a pan and cover with water. Peel the vegetables and tie these in a muslin bag with the bouquet garni. Add to the pan with the meat then bring to a simmer. Cover with a tight-fitting lid and cook gently for 3 hours.

Take off the heat and allow to cool slightly. Remove the bag of vegetables and herbs. Take the meat out of the pan then pack into a mould (a loaf tin will do at a pinch). Add enough of the liquor from the pan to just cover the meat then cover with a plate or saucer if the mould is round, or a plank if using a loaf tin. Weigh down with bricks or large tins and set aside to cool until morning.

The following day, up-end the mould and turn the meat out.