Cold Pressed Beef

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 7lb Salt beef brisket
  • 2 carrots
  • 1 onion
  • 1 turnip
  • 20 peppercorns
  • 6 cloves


    Peel or scrape the carrots, peel the onion and turnip, and cut up all the vegetables so that they are in even-sized pieces. Place them, with the salt brisket, peppercorns and cloves, in a thick-based saucepan of warm water and cook very slowly for six or seven hours, until the meat will come away from the bone and a fork pierces it easily. When the meat is tender, remove from the pan. Take out the bone carefully, put the meat into a cloth and pat it into a good shape. Press between two plates and tie together with string. Put very heavy weights on top of the plates and leave until next day.