Corned Beef
Ingredients
Directions
Prepare and boil
Place the brisket in a pot and cover it with cold water.
Bring the water to a boil, then skim off any scum that forms.
Cook and serve
Boil the brisket for 5 hours.
Remove the bone from the beef and press it for 30 minutes before serving.
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
- Brisket
- Long cooking breaks down its tough connective tissue, leaving the meat tender and moist.
The step that matters
Boil the brisket for 5 hours.. Long cooking converts the brisket's tough connective tissue into gelatin, which makes the meat tender. A very vigorous boil can tighten the muscle fibers and make the meat stringy, so keep the cooking water at a steady, gentle heat for the full time.
“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.
More corned beef recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.