Corned Beef
Ingredients
Directions
Cook
Place the corned beef in a pot and cover it with cold water.
Cook very slowly for three to four hours.
If serving cold, simmer until the bones can be easily removed.
Shape
Press the meat into a square mold.
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 ingredient, cooked slowly until tender after being brined.
The step that matters
Cook very slowly. Slow, gentle heat keeps the meat from tightening and toughening, so the connective tissue can soften into a tender texture.
“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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