Corned Beef
Ingredients
Directions
Cure the beef
Rub the beef with enough coarse sea salt to cure it without making it too salty.
Let the beef stand for 2 to 3 days, depending on its size.
Wash the beef thoroughly in cold water.
Cook and serve
Place the beef in a pot and cover it with cold water.
Boil gently until the beef is tender.
Add desired vegetables to the pot based on the flavor strength you want in the soup.
Once cooked, serve the beef and vegetables hot.
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
- Fresh beef
- Is the main cut that is cured with salt and then simmered until tender.
- Coarse sea salt
- Cures the beef, seasoning it and helping preserve its color and texture during standing.
The step that matters
Salting the beef. Too little salt leaves the meat poorly cured, while too much makes the finished beef overly salty. Salt draws out moisture and then is absorbed into the meat, so the amount and standing time must match the beef's size.
“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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