Pressed beef Recipe

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Pressed beef

Artist:	_	Yield:	6
Categories:	Beef, Dips & Spreads, Herbs & Spices, Meats, Seasonings, Spreads & Salsas, Vegetables	Rating:	no rating.
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Ingredients:

Procedures:

1	The author writes: "spread on hot buttered toast, this protein-rich snack is ideal for chilled skiers or skaters.
2	Blade steaks, blade roast, cross rib roast and stewing beef are all suitable cuts." place beef (bones, fat and all) into a large, heavy stockpot with the soup bone, onion, carrot, bay leaf and salt.
3	Cover with cold water and bring to the boil, uncovered.
4	Skim off any foam and cook two hours or more (until beef falls off the bone).
5	Cover pot; let stand in a cool place overnight to solidify fat.
6	Next day, skim off and discard fat, along with carrots, onions and bay leaf.
7	Remove meat from bones and discard bones.
8	Shred beef with a knife.
9	Return shredded meat to stock in the pot; place over high heat.
10	Add pickling spices (tied in bag) and let come to a boil.
11	Add consomme.
12	Once stock is boiling, add gelatin.
13	Stir and let simmer another 1 minute.
14	Spoon stock plus beef into a large mold or ceramic bowl (or two smaller ones) and let sit in refrigerator, several hours or overnight.
15	Good with hot mustard, salt and pepper.
16	Keeps well, refrigerated, 1 week.
17	Yield: 6 to 8 servings

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