Pressed Corned Beef

Beef Loaf

  • Ingredients:

    • 1 pound raw beef (from the round)
    • 1 beaten egg
    • 4 tablespoons powdered crackers
    • 1 1/2 teaspoons salt
    • A little pepper
    • 1 dessert spoonful summer savory
    • 1 dessert spoonful thyme
  • Instructions:

    1. Finely chop the meat.
    2. In a bowl, mix the chopped meat, beaten egg, powdered crackers, salt, pepper, summer savory, and thyme until well combined.
    3. Butter a small deep pan, then press the meat mixture firmly into it.
    4. Cover the top with melted butter.
    5. Bake in a moderate oven for approximately one hour.
    6. Once cooled, turn the meat out onto a platter and cut it into thin slices at the table.

Note: If you don’t have a small enough pan, shape the meat mixture with floured hands into a round loaf, place it on a greased pie plate, and bake. However, it may not slice as neatly as when using a small deep pan.

Spiced Beef

  • Ingredients:

    • 1 shin of beef (bone well cracked, and the shin cut in two)
    • 4 quarts of cold water
    • 1 tablespoon salt
    • Pepper
    • Allspice
    • Sweet marjoram
    • 1/4 teaspoon cloves
  • Instructions:

    1. In a large pot, add the beef shin, cold water, and salt.
    2. Keep the pot covered and bring it to a boil.
    3. Skim off any impurities that rise to the surface.
    4. Reduce the heat and let it simmer until the meat separates from the bone and shreds easily, and the liquid has almost evaporated. This process may take nearly all day.
    5. Once cooked, remove the meat from the pot and discard any bones and gristle.
    6. Coarsely chop the meat and season it with pepper, allspice, sweet marjoram, and cloves.
    7. Return the meat to the pot and let it simmer for another half an hour, stirring occasionally.
    8. Transfer the mixture to a deep bowl or a decorative mould, previously wetted, and press it down firmly.
    9. Place the bowl or mould in a cold place to allow the meat to set.
    10. Once cold, turn out the pressed beef and cut it into slices.
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Pressed Corned Beef

  • Instructions:
    1. Slowly boil the corned beef in cold water, ensuring it is fully covered. This slow boiling process is crucial to prevent the meat from becoming tough.
    2. Keep the beef covered and let it boil for several hours, replenishing the water with boiling water as needed to maintain the coverage.
    3. The meat is done when the bone easily separates from the meat or when it can be pierced effortlessly with a fork. Do not remove it from the pot before this stage.
    4. Transfer the cooked meat to a deep pan, tearing up the lean parts and mixing the fat through it to create a marbled appearance when sliced.
    5. Heap the dish and moisten it slightly with the cooking water.
    6. Cover the pan with a tin cover, then place two flat-irons on top to apply pressure.
    7. Leave the meat to harden overnight.
    8. Once cold, turn the pan over and serve with mustard as a relish.

Note: The brisket cut is also suitable for this recipe.

If the remaining liquid in the pot is not too salty, it can be used to make a flavorful soup by adding tomatoes and spices.

Pressed Corned Beef

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