Corned Beef
Ingredients
Directions
Pour boiling water over the corned beef.
Cover tightly and boil for three hours.
If the meat is very salty, change the water at least once.
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
- Provides the main protein; slow simmering in water makes the meat tender.
The step that matters
Changing the water when the meat is very salty. Corned beef is cured in salt, and simmering it in fresh water draws out excess salt as the meat cooks. Changing the water when the meat tastes very salty helps keep the final flavour balanced rather than harshly salty.
“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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