Jewish Smoked Beef

Ingredients

• An inch or two of the lean part, quite cleared from the smoked edges

Method

1. 1

   Cook the smoked beef like other smoked meats, allowing more time than for fresh.

2. 2

   Drop it into boiling water, boil quickly for ten minutes, skim off any scum, add cold water to reduce to mere scalding heat, bring to a gentle boil, and simmer until tender when probed with a sharp skewer.

3. 3

   Serve hot or cold, garnished with vegetables or as desired.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 521. The excerpt below is the record exactly as published.

JEWISH SMOKED BEEF.* This is excellent , possessing the fine flavour of a really well cured ham, and retaining it unimpaired for a very long time after it is cut or cooked, if kept in a cool larder ; it is therefore a valuable and inexpensive store for imparting savour to soups, gravies, and other preparations ; and it affords also a dish of high relish for the table An inch or two of the lean part, quite cleared from the smoked edges

Cook this with the app: pantry check, scaling, and the assistant.