Corned Beef
Ingredients
Directions
Cook the beef
Place the brisket in a pot and cover it with cold water.
Remove the scum just before the water boils.
Boil the beef for five hours.
Finish and serve
Remove the bone and press the beef 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
- Navel end of brisket
- Provides the main cut of beef, whose connective tissue softens into tender meat during long simmering.
The step that matters
Removing the scum before the water boils. Scum is coagulated protein and impurities that rise as water heats. Skimming it early keeps the broth clearer and avoids off flavours in the finished meat.
“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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