Cooked Corn Beef
Ingredients
Directions
Place the corned beef in boiling water.
Boil gently for three to four hours, ensuring it never stops boiling. If more water is needed, add boiling water.
Skim the surface thoroughly.
Let the meat remain in the liquid until it cools.
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 being cooked, so its long gentle simmer makes it tender and sliceable.
The step that matters
Keep the water at a steady boil. Boiling tough cured beef for hours breaks down its connective tissue into tenderness. If the liquid stops boiling, the cooking slows and the meat can turn out less tender.
“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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