Aunt Marg's Pressed Beef Recipe

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Aunt Marg's Pressed Beef Ingredients

2 lb Beef (inexpensive cut)
1 Meaty soup bone
1 Onion, peeled & quartered
1 Carrot, quartered
1 Bay leaf
1 tsp Salt

A Recipe for
Aunt Marg's Pressed Beef

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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

This Aunt Marg's Pressed Beef recipe is one of many in our Beef Category.

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

This Recipe for Aunt Marg's Pressed Beef is one of thousands in the Recipes-to-go Beef Cookbook.

Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction.
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Aunt Marg's Pressed Beef Recipe
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This is a recipe for Aunt Marg's Pressed Beef from the recipe cookbook of Recipes-to-go (Beef)

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Aunt Marg's Pressed Beef recipe - a tasty recipe for you to add to your collection!
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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."
Waverly Root (1903-1982)

Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

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Aunt Marg's Pressed Beef

Chili represents your three stages of matter: solid, liquid, and eventually gas.
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Aunt Marg's Pressed Beef Directions

The author writes: "Spread on hot buttered toast, this protein-rich
appetizers/index0001.html">snack is ideal for chilled skiers or skaters. 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. Cover with cold water
and bring to the boil, uncovered. Skim off any foam and cook two
hours or more (until beef falls off the bone). Cover pot; let stand
in a cool place overnight to solidify fat. Next day, skim off and
discard fat, along with carrots, onions and bay leaf. Remove meat
from bones and discard bones. Shred beef with a knife. Return
shredded meat to stock in the pot; place over high heat. Add
pickling spices (tied in bag) and let come to a boil. Add consomme.
Once stock is boiling, add gelatin. Stir and let simmer another 1
minute.

Spoon stock plus beef into a large mold or ceramic bowl (or two
smaller ones) and let sit in refrigerator, several hours or overnight.

Good with hot mustard, salt and pepper. Keeps well, refrigerated, 1
week.

Yield: 6 to 8 servings.

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 14. ISBN 0-88862-788-2.
Posted by Cathy Harned.

Serves: 6

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