Pressed Pickled Beef

Preparation info

    • Difficulty


Appears in

Farmhouse Kitchen

Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About


  • 4 lb. piece brisket
  • 8 oz. coarse salt
  • ¼ oz.


Rub the meat all over with the salt, form into a roll and tie with string. Put into a bowl with cloves, peppercorns, mace, vinegar and sufficient water to just cover it. Leave for 24 hours, turning several times. Drain the meat and place in a large casserole with enough of the pickle to come half way up the joint. Discard cloves and mace, but add the peppercorns to the casserole. Cover and bake