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Boiled Corned Beef

A boiled corned beef prepared by simmering in water and served with drawn butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Boiled Corned Beef

Why it works: Beef and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,847 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Boiled Corned Beef

Ingredients

Directions

Prepare and boil

  1. Wash the corned beef well.

  2. Place the beef in a large pot and cover with water.

  3. Boil for 20 minutes per pound of meat, turning the beef three times while cooking.

Serve

  1. Drain the beef and serve with drawn butter made from the cooking liquid.

  2. Reserve the remaining cooking liquid for soup.

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.

Photo for illustrative purposes only · Contact us to use it

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Corned beef
The main cut, which becomes tender as its connective tissue softens during long cooking in liquid.
Butter
Adds richness and fat to the drawn butter served with the beef.

The step that matters

Boil for 20 minutes per pound of meat. Keep the liquid at a gentle simmer rather than a hard boil. Vigorous boiling toughens the meat and can make the outside tough while the inside is still firm. Turning the beef helps it cook evenly.

“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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