Boiled Corned Beep
Ingredients
Directions
Place the corned beef in a pot with cold water.
Use 1 quart of water for every pound of meat.
Bring to a boil slowly for best results.
Boil for 15 minutes per pound of meat; for 12 pounds, boil for 3 hours.
If serving cold, immerse the beef in cold water immediately after removing it from the pot to retain juices.
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
- Is the main cut that is simmered until tender and cooked through.
- Cold water
- Covers the meat and gently cooks it, keeping the beef moist as it simmers.
The step that matters
Bring to a boil slowly. Starting the meat in cold water and heating it gradually helps the muscle fibers relax and stay tender rather than tightening and toughening. A gentle, steady simmer keeps the surface from breaking apart while the connective tissue slowly softens.
“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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