A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Boil gently six hours. Place under a fifty pound weight for twenty-four hours after cooking. Garnish with green pickles and curled parsley.
Preserved exactly as written in the original source
Procure a well-corned flank of beef—say six pounds
Wash it, and remove the inner and outer skin with the gristle
Prepare a seasoning of one teaspoonful each of sage, parsley, thyme, pepper and cloves
Lay your meat upon a board and spread this mixture over the inside
Roll the beef up tight, fasten it with small skewers
Put a cloth over it, bandage the cloth with tape
Put the beef into the stew-pot, cover it with water to the depth of an inch
Boil gently six hours
Take it out of the water, place it on a board without undoing it
Modern guidance to help you succeed with this vintage recipe
Corning (salt-curing) beef denatures proteins and draws out moisture, concentrating flavor while creating a firm texture ideal for slicing. The six-hour gentle simmer breaks down connective tissue into gelatin without toughening the meat fibers. Pressing the cooked beef under heavy weight while it cools forces out air pockets and compresses the proteins, creating a dense, sliceable texture similar to terrines or pâtés. The spice mixture penetrates the spiral layers during the long cooking time, distributing flavor throughout.
The entire dish is designed to be made ahead. The beef must be cooked, pressed for 24 hours, then can be stored wrapped tightly in plastic wrap in the refrigerator for up to 5 days before slicing and serving. The pressed beef actually improves with a day or two of rest, allowing flavors to meld.
Once pressed and unwrapped, store the whole beef roll tightly wrapped in plastic wrap in the refrigerator for up to 5 days. Once sliced, consume within 3 days. Store slices in an airtight container with parchment paper between layers. Serve cold or at room temperature—do not reheat, as this is traditionally served as a cold pressed meat similar to deli meat.
AI-generated tips from Chef Cecil's culinary database
The entire dish is designed to be made ahead. The beef must be cooked, pressed for 24 hours, then can be stored wrapped tightly in plastic wrap in the refrigerator for up to 5 days before slicing and serving. The pressed beef actually improves with a day or two of rest, allowing flavors to meld.
Once pressed and unwrapped, store the whole beef roll tightly wrapped in plastic wrap in the refrigerator for up to 5 days. Once sliced, consume within 3 days. Store slices in an airtight container with parchment paper between layers. Serve cold or at room temperature—do not reheat, as this is traditionally served as a cold pressed meat similar to deli meat.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
Lay a board on top of the beef, put a fifty pound weight upon this board
Let it remain twenty-four hours
Take off the bandage, garnish with green pickles and curled parsley, and serve
