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Extract From Corn Beef Liquor

A concentrated beverage made by boiling corned beef liquor, reducing it, adding sugar, and solidifying.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Beef and sugar are a kitchen classic. They rank in the top 37% of all ingredient pairs, and cooks put them together in 5,435 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Extract From Corn Beef Liquor

Ingredients

Directions

  1. Boil the corned beef liquor in an open kettle for 5 to 6 hours.

  2. Let it settle, then stir the albumen that has surfaced back into the liquor.

  3. Reduce the liquor by evaporation to about 30 degrees Bé.

  4. Boil it again, adding ¼ cup of water.

  5. Filter the mixture and add 12 lbs of sugar for every 100 lbs of extract.

  6. Reduce again in a vacuum pan, then boil down in an open kettle until solid.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + sugartop 37% of all pairs
    Smell alikelow
    Cooked together5,435 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Corned beef liquor
Provides the concentrated meat flavour and savoury base that the extract is built from.
Sugar
Adds sweetness and helps the finished extract thicken and set as it cooks down.

The step that matters

Reduce again in a vacuum pan, then boil down in an open kettle until solid.. Sugar and concentrated liquor darken and scorch easily at high heat. Stopping the reduction at the right point controls the final texture, so the extract sets firm rather than burnt or sticky.

“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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