To Cook Corn Beef
Ingredients
Directions
Boil the corned beef until the bone comes out.
Combine the fat and lean meat to suit your taste.
Press the mixture between two plates or dishes using a flat iron.
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
- Forms the main body of the dish, supplying the lean meat that gives it its substance.
- Fat
- Adds richness and moisture, keeping the lean meat from tasting dry.
The step that matters
Pressing the mixture. Pressing firmly between plates while the meat is still warm helps the lean and fatty portions bind into one compact block. Pressing too lightly leaves it crumbly, so it may not hold together when sliced.
“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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