Boiled Beef
Ingredients
Directions
Place the beef in a large pot of boiling water.
Boil for three hours to ensure it remains juicy.
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
- Beef
- Its connective tissue and fat soften during long simmering, so the meat becomes tender and moist.
The step that matters
Boiling for three hours. Boiling for the full time breaks down connective tissue in the beef, making it tender. Stopping early leaves the meat tough, and boiling too hard can toughen the proteins and dry the outside, so keep the water at a gentle simmer.
“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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