Carne De Buey En Aceite Y Vinagre
"Se pone en el fondo de un platon sal pimienta, un poco de mostaza y se bate con una cucharada de vinagre: se añade en seguida yervas finas, ajos picados y pepinillos si los nay; se hace la mezcla con dos ó tres cucharadas de aceite y se echan allí rebanadas delgadas de pulpa cocida, prevenidas con anticipacion."
English Translation
"Put salt, pepper, a little mustard, and a tablespoon of vinegar at the bottom of a large dish; mix together. Add fine herbs, chopped garlic, and pickles if available. Mix in two or three tablespoons of oil, then add thin slices of previously cooked beef."
Note on the Original Text
This recipe is written in a succinct, direct style typical of late 19th-century cookbooks: it assumes the reader has some familiarity with cooking techniques and omits precise measurements, often using phrases like 'un poco' (a little) or 'si los hay' (if available), signaling flexibility and resourcefulness. Spellings such as 'yervas' (now spelled 'hierbas') reflect historical changes in Spanish orthography. Additionally, ingredient availability (e.g., 'pepinillos') depended on local markets and seasonality, so substitutions were expected. The instructions focus on process rather than exact quantities, leaving room for the cook's own taste and judgment.
Title
La Cocina en el Bolsillo No. 2 (1890)
You can also click the book image above to peruse the original tome
Writer
Antonio Vanegas Arroyo
Era
1890
Publisher
Unknown
Background
A charming pocket-sized volume from the 'Cocina en el Bolsillo' series, brimming with delightful recipes for a variety of foods and offering a flavorful glimpse into historical culinary traditions.
Kindly made available by
University of Texas at San Antonio
This recipe hails from 'La Cocina en el Bolsillo No. 2', a slim and handy Spanish-language cookbook published in 1890 by Antonio Vanegas Arroyo. These pocket-sized booklets were immensely popular in late 19th-century Mexico, intended to make everyday home cooking accessible to the urban middle and working classes. The recipes reflect both local Mexican and broader European influences, showcasing the era's cosmopolitan tastes. 'Carne de buey en aceite y vinagre' exemplifies the kind of simple, economical, and flavorful cold meat dishes that were useful in households lacking refrigeration and appreciated as summer fare or for picnics and gatherings.
In 1890, the preparation of this dish would have required simple kitchen tools: a mortar and pestle for crushing garlic and mixing the dressing, a sharp knife for slicing cooked beef and herbs, and a wide ceramic or earthenware dish (platon) for assembling and serving. People might have used a wooden spoon or fork to blend the ingredients and arrange the slices attractively. Unlike modern kitchens, there were no blenders or food processors—the whole process was performed with hand tools and with careful attention to slicing and seasoning.
Prep Time
10 mins
Cook Time
0 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 14 oz cooked beef (roast or boiled, sliced thinly)
- 1/2 tsp (approx. 0.1 oz) mustard (Dijon or yellow)
- 1 tbsp (0.5 fl oz) wine vinegar (white or red)
- 2-3 tbsp (1-1.5 fl oz) olive oil
- 1 clove garlic, finely chopped
- 2-3 small pickles (cornichons or gherkins), chopped (optional)
- 1 tbsp (approx. 0.2 oz) chopped fresh herbs (parsley, tarragon, or chives)
- salt, to taste
- freshly ground black pepper, to taste
Instructions
- Begin by preparing a flat serving dish.
- Sprinkle a generous pinch of salt and freshly ground black pepper over the bottom.
- Add about half a teaspoon of Dijon or yellow mustard, and whisk it together with one tablespoon (0.5 fl oz) of wine vinegar.
- Next, add a small handful of chopped fresh herbs (such as parsley, tarragon, or chives), finely minced garlic (about 1 clove), and, if available, a few finely chopped pickles (cornichons or small gherkins, 2-3).
- Mix in two to three tablespoons (1-1.5 fl oz) of olive oil to create a dressing.
- Arrange thin slices (about 1/8 in) of pre-cooked beef (such as roast beef, using around 14 oz) over this flavorful mixture.
- Let the meat marinate briefly, then serve at room temperature as a cold dish.
Estimated Calories
250 per serving
Cooking Estimates
It takes around 10 minutes to prepare this dish because you just need to make the dressing and slice the beef. There is no actual cooking involved since you use pre-cooked beef. Each serving has about 250 calories, and the recipe makes 4 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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