Pressed Beef is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of beef that's brined, rolled, boiled, pressed between dishes, glazed and served cold. The full recipe is presented here and I hope you enjoy this classic British version of: Pressed Beef.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Pressed Beef that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 393.—PRESSED BEEF.
Pressed beef may be prepared with either briskets, or thick or thin flank of beef : the beef must first undergo curing in manner following: viz.,—to six pounds of common salt, add six ounces of saltpetre, half a pound of moist sugar, some bruised bay-leaves, thyme, basil, marjoram, winter savory, half an ounce of cloves, ditto of mace and of peppercorns, and three cloves of garlic ; mix this well together by pounding it in a mortar, and rub it well into the piece of beef intended to be cured or pickled : the beef must remain in the brine or pickle for about twelve days, when it will be ready for use.
When about to cook the beef, let it be rolled up and fastened in a cloth by sewing up the opening and otherwise cording it with twine, in the form of a bolster ; put it in a large pot with cold water to boil very gently for about four or five hours—according to weight and thickness ; and when the beef is done, let it be put in press between two dishes with heavy weights on the top. When the beef has become perfectly cold, take it out of the cloth, trim and glaze it over, garnish with aspic jelly, or merely with picked parsley ; and serve either for breakfast, luncheon, dinner; or supper.
Pound together the garlic, black peppercorns, mace, cloves and herbs in a mortar until you have a smooth paste. Combine with the sugar, salt and saltpetre then rub into the beef. Place the meat in a non-reactive dish and pour over the remaining brine marinade.
Cover with clingfilm and set aside in the refrigerator. Every day, turn the beef over and rub in the brine mix once again. Leave the meat in the brine for about 12 days, or until thoroughly cured.
After this time, roll the meat up tightly then sew in a cloth and tie securely with butcher's twine. Place in a large pot with plenty of cold water then bring gently to a boil and continue boiling gently (do not boil fast or it will become tough) for between four and five hours, or until very tender.
When done, remove the beef from the pan then place between two dishes and put weights on the top. Set the meat aside to become completely cold. At this point remove the bindings and the cloth then trim the meat neatly, cover with glaze and garnish with aspic jelly.
Meat prepared this way can be served for breakfast, lunch, dinner or supper.
