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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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 221)~80% of the text changedremovedadded
2 kg kokt, varmt salt oksebryst (se oppskrift på salt oksekjøtt). 5 dl klaret kjøttkraft (til gelé). 6 blad gelatin (til rødbrun gelé). Skjær det Det kokte, varme, kokte salte oksebrystet opp oksebryst skjæres op i stykker.. Legg stykkene lagvis oppå hverandre stykker. Stykkene legges på hinanden i en firkantet eller rund form.. Legg form. Over kjøttet legges et trelokk som passer ned til press; lokket må passe inn i formen over kjøttet, formen, og sett tung press tungpress må legges på lokket. La stå til Når kjøttet er helt kaldt.. Ta kjøttet koldt, tas det ut av formen og glaser glaseres, idet det dekkes med en pen rødbrun gelé av klaret kraft og gelatin. penrødbrun gelé.

Note on Modernised

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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