To Press Corned Beef
Ingredients
Directions
Cook the beef
Place the corned beef in cold water and boil until the bones fall out.
Let it cool in the water.
Press the beef
Remove the beef, wrap it tightly in a towel, and place it in a cool area with a weight on top.
Slice and serve
Slice the beef very thin.
Garnish with pickles.
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
- The main cut; slow boiling softens its connective tissue, and pressing firms it for thin slicing.
The step that matters
Press the beef while it is cool and tightly wrapped. Pressing as the meat cools lets its juices and fibres settle into a dense, even block. Without firm, even pressure the slices can crumble or stay ragged instead of holding together.
“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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