Corned Beef
Ingredients
Directions
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.
Boil the beef for five 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
- Navel end of brisket
- Provides the main cut of beef that becomes tender and sliceable after long simmering.
- Cold water
- Covers the beef and carries heat evenly, gently cooking the meat from start to finish.
The step that matters
Skimming the scum after the water boils. Foam that forms as the water heats contains impurities and fat that can cloud the broth and taste off. Skimming it keeps the liquid clean and the beef's flavour clear.
“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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