Pressed Beef
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A historic Australian dish of thick brisket of beef, corned, fagot of herbs, celery, onion and carrots. Adapted from Pressed Beef, from The Art of Living in Australia (1893).
Adapted from Pressed Beef, in The Art of Living in Australia (1893), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/pressed-beef-6.md.
The dish
2 of 7 items checked
archive.org
2 of 7 items checked · 2 aisles
Bind the beef with tapes to keep it a good shape
If it is corned, put it on in cold water; if fresh, in hot stock or water, and bring to the boil, then skim carefully and put in the vegetables and peppercorns
Simmer very gently indeed for four hours, then take it up
Take off the tapes, slip out the bones, and put it into a dish
Place a piece of board on the top and some heavy weights and leave till the next day, then turn out and serve with a salad
If fresh meat is used for this dish the liquor may be used for soup, or the bones may be put back when removed from the meat and boiled without the lid very quickly for an hour
Then strain off and stand away till the next day; it should then be in a strong jelly
This may be cut into blocks and put round the meat
Adapted from Open Recipe Archive · The Art of Living in Australia (1893; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)