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To Boil Corned Beef

A method of boiling corned beef in cold water, then pressing it on ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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To Boil Corned Beef

To Boil Corned Beef

Ingredients

Directions

Cook

  1. Place the corned beef in a pot of cold water.

  2. Boil for 5 to 6 hours.

  3. Remove the bones from the meat.

Press and chill

  1. Wrap the meat tightly in a towel.

  2. Place it on ice with a weight to press it.

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
The main protein; long, gentle simmering breaks down its connective tissue so the meat becomes tender.

The step that matters

Keep the boil gentle for the full cooking time. A vigorous, rolling boil agitates the meat and can toughen the fibers and break it apart. A steady simmer over 5 to 6 hours lets connective tissue soften slowly and evenly.

“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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