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Corned Beef Brisket

A boiled brisket of corned beef cooked in cold water for several hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Corned Beef Brisket

Ingredients

Directions

Prepare

  1. Wash the brisket well in plenty of cold water.

  2. Place the brisket in a large pot and cover it with cold water.

  3. Slowly bring the water to a boil, removing any scum that rises.

  4. You can leave the beef flat or roll it up and secure it with string.

Cook and serve

  1. Boil the beef gently for 4 hours after it starts boiling.

  2. Serve hot or press until cold before using.

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

Corned beef brisket
Is the main protein, becoming tender as its connective tissue breaks down during long gentle simmering.

The step that matters

Boil the beef gently for 4 hours. A rolling boil toughens meat proteins and can break the brisket apart, while a gentle simmer lets collagen slowly convert to gelatin, leaving the meat 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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