Boiled Beef
Ingredients
Directions
Prepare
Pick out a large piece of corned beef and soak it in pickle for 2 to 4 days.
Cook
Wash the beef carefully and simmer it in water on the stove for 30 to 40 minutes.
Place the beef in a fireless cooker and let it cook for 10 to 12 hours.
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
- Forms the main body of the dish, and its curing in pickle gives it its characteristic flavor and pink color.
- Coarse sea salt
- Seasons the dish and contributes to the brine-style curing and flavor of the meat.
The step that matters
Soaking the corned beef in pickle. The soak must run the full 2 to 4 days so the brine can penetrate the thick cut evenly. Too short a soak leaves the center under-seasoned and less tender once cooked.
“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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