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Pressed Salt Beef

Pressed salt beef (Erken 1914): hot, boiled salt beef brisket is sliced, layered in a mold under heavy weight until cold, turned out and glazed with a reddish-brown aspic; served cold. A Norwegian cold-table dish, an early forerunner of pressed head cheese.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 190 (falt i det fri)

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About the dish

Pressed meat belonged to the cold table and was made from boiled salt beef pressed in a mold until set, then glazed with aspic. The dish is a forerunner of today's rolled-meat sausage and pressed head-cheese tradition.

How to make it

  1. 1

    Slice

    Slice the hot, boiled salt beef brisket into pieces.

  2. 2

    Place in mold

    Layer the pieces on top of one another in a square or round mold.

  3. 3

    Press

    Set a wooden lid that fits down into the mold over the meat, and put heavy weight on the lid. Let stand until the meat is completely cold.

  4. 4

    Glaze

    Turn the meat out of the mold and glaze it with a handsome reddish-brown aspic made from clarified stock and gelatin.

Changes from the original

Quantities estimated; the "aspic" is specified as a meat aspic made from stock with gelatin. Time includes pressing in the refrigerator overnight.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 190) → Modernisert~79% av teksten endretfjernetlagt til
Presset 2 kg kokt, varmt salt kjøt. Det kokte, oksebryst (se oppskrift på salt oksekjøtt). 5 dl klaret kjøttkraft (til gelé). 6 blad gelatin (til rødbrun gelé). Skjær det varme, kokte salte oksebryst skjæres op oksebrystet opp i stykker. Stykkerne lægges paa hinanden stykker.. Legg stykkene lagvis oppå hverandre i en firkantet eller rund form. Over kjøttet lægges form.. Legg et trælok til pres; lokket maa passe ind trelokk som passer ned i formen, formen over kjøttet, og sett tung pres maa lægges paa press på lokket. Naar La stå til kjøttet er koldt, tages det helt kaldt.. Ta kjøttet ut av formen og glasseres, idet glaser det dækkes med en pen rødbrun gele. gelé av klaret kraft og gelatin.

Note til Modernisert

Mengder anslått; «gele» er presisert som kjøttgelé av kraft med gelatin. Tid inkluderer pressing i kjøleskap over natten.

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Frequently asked questions

Which cut of meat do I use?
Salt beef brisket. It is boiled first, then sliced into pieces while still hot.
Why must the meat be pressed while hot?
Hot meat binds together when layered in the mold and pressed. Set a wooden lid that fits down into the mold on top of the meat, and put a heavy weight on the lid. Let it stand until the meat is completely cold (count on several hours – the recipe has a total time of around 12 hours with chilling).
How is the dish garnished?
Once the pressed meat is cold, it is turned out of the mold and glazed, that is, coated with a handsome reddish-brown aspic.

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