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why is spiced beef pressed after cooking

  • 20-12-2013 6:36pm
    #1
    Robbie71
    Registered Users, Registered Users 2 Posts: 122 ✭✭


    hi, I just read a few recipes for cooking spiced beef and pressing with a heavy weight afterwards.
    Is this to remove moisture ?
    If so , does the meat last longer and for how longer than if it was'nt pressed ?
    and finally , does this apply to all meats that are to be eaten cold?
    thanks in advance


Comments

  • #2
    dePeatrick
    Registered Users, Registered Users 2 Posts: 1,363 ✭✭✭dePeatrick


    Pressing is mostly used to create a pleasing and suitable shape for slicing....and it does with Tongue and other cuts, not really needed at all with Spiced beef tbh...it is already a slice friendly shape and does not need compressing, enjoy your Spiced beef over the Xmas. :)


  • #3
    dudara
    Registered Users, Registered Users 2 Posts: 33,518 ✭✭✭✭dudara


    I've never heard of pressing spiced beef, and it's a regular Christmas thing in our house. In fact, I've got a piece in the fridge which is going to get cooked shortly for sandwiches and snacks.


  • #4
    pwurple
    Closed Accounts Posts: 12,449 ✭✭✭✭pwurple


    We don't press it here either. Just simmer it, then let it cool completely in the pot of water.


  • #5
    dePeatrick
    Registered Users, Registered Users 2 Posts: 1,363 ✭✭✭dePeatrick


    I have another one to cook yet and I just might try pressing it just to see, might remove that slight crumbly effect it has.....but also means I cannot scoop up said crumbs while slicing.....decisions...decisions....:)

    Oh someone posted about using cheesecloth to cook it in, I did and it held all the spices to the meat, looked and tasted better.


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