Boiled Corned Beef
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Place the corned beef in a large pot.
Cover with water and add spices.
Bring to a boil, then reduce heat to simmer.
Cook for about 3 hours or until tender.
Remove from heat and let rest before slicing.
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 cut that becomes tender and flavourful as it simmers slowly in the liquid.
The step that matters
Bring to a boil, then reduce heat to simmer. A rolling boil toughens and dries the meat's proteins and can make the outside stringy. Holding a gentle simmer lets connective tissue slowly break down, so the beef becomes tender while staying moist.
“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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