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Jelly for Cooked Corned Beef

A gelatinous broth made by simmering corned beef bones and water for hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Jelly for Cooked Corned Beef

Ingredients

Directions

Make the broth

  1. Slowly cook the sealed knuckle and rib bones in the corned beef water.

  2. Skim off the foam and grease as it rises.

  3. Add clean hot water to replace evaporated water as needed.

  4. Simmer for 8 to 10 hours at 200°F to 210°F (93°C to 99°C).

Strain and set

  1. Strain the liquid through several layers of cheesecloth.

  2. Let the strained liquid cool to form a solid jelly.

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

What each ingredient does

Knuckle bones
Release collagen and gelatin into the liquid, which sets into a jelly as it cools.
Rib bones
Add further collagen and flavor to the broth, supporting its gelling.
Cooked corned beef water
Provides the salty, seasoned liquid base that flavors the finished jelly.

The step that matters

Simmer slowly at a low temperature. Holding the liquid between 200°F and 210°F, below a rolling boil, extracts gelatin gently and keeps the broth clear. Boiling hard can emulsify fat and cloud the jelly.

“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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