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Boiled Corned Beef

A boiled corned beef cooked in cold water, simmered for 15 minutes per pound.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Boiled Corned Beef

Boiled Corned Beef

Ingredients

Directions

Cook the beef

  1. Place the corned beef in a pot with cold water, using 1 quart of water for every pound of meat.

  2. Bring the water to a boil slowly.

  3. Boil the meat for 15 minutes per pound; for a 12‑pound piece, boil for 3 hours.

Serve

  1. If serving cold, immerse the beef in cold water immediately after removing it from the pot to retain the juices.

Recipe from a historical cookbook (Internet Archive).

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

Corned beef
Provides the main meat; long gentle simmering tenderises its connective tissue.

“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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