Boiled Corned Beef
Ingredients
Directions
Prepare
Wash the corned beef.
Place it in a stewpan and cover generously with boiling water.
Cook
When the water boils, skim it thoroughly.
Reduce heat so the water just bubbles for 5 hours.
Do not let the water boil hard; keep it near boiling point.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Corned beef
- Is the main ingredient, cooked slowly in water until tender.
The step that matters
Keep the water just below a hard boil. A hard boil toughens the meat's muscle fibres and can make it dry and stringy, so a gentle simmer near boiling point keeps it tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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