Chilling Boiled Salt Meat to Preserve its Flavour is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of chilling boiled meat so that it preserves all its flavour. The full recipe is presented here and I hope you enjoy this classic British version of: Chilling Boiled Salt Meat to Preserve its Flavour.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
609. SOYER'S RECIPE FOR PRESERVING THE GRAVY IN SALT MEAT, WHEN IT IS TO BE SERVED COLD.—Fill two tubs with cold water, into which throw a few pounds of rough ice; and when the meat is done, put it into one of the tubs of ice-water; let it remain 1 minute, when take out, and put it into the other tub. Fill the first tub again with water, and continue this process for about 20 minutes; then set it upon a dish, and let it remain until quite cold. When cut, the fat will be as white as possible, besides having saved the whole, of the gravy. If there is no ice, spring water will answer the same purpose, but will require to be more frequently changed.
Note.—The BRISKET and RUMP may be boiled by the above recipe; of course allowing more or less time, according to the size of the joint.
Modern Redaction
Ingredients:
salted round of beef (between 5kg and 12kg), tied into a round or secured with skewers
Method:
This recipe is a way of chilling salt meat so that the internal juices remain in the meat and it preserves more of the flavour so the meat can be served cold.
Take two bowls that are large enough to readily hold your boiled salt beef. Add a mix of ice and water to the first bowl and cold water in the second (make certain there is enough water to cover the joint).
When the meat is cooked, remove from the water and place in the ice bath. Allow to sit there to cool for 1 minute then transfer to the second bowl of cold water. Fill the first bowl with cold water and after the beef has been in the second tub for 2 minutes transfer to the first bowl.
Repeat this process for about 20 minutes, or until the meat is completely cold then transfer to the refrigerator and store until needed. Slice and serve as cold meat.
