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Boiled Corned Beef

A boiled corned beef prepared by soaking, boiling, and weighing down to render fat and tenderize.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Boiled Corned Beef

Boiled Corned Beef

Ingredients

Directions

Prepare

  1. Soak the corned beef in warm water to remove excess salt.

  2. Cover the beef to trap steam, preventing nutrient loss.

Cook

  1. Boil the beef for several hours until it falls apart easily.

  2. Remove any bones from the meat.

Press and serve

  1. Pack the meat in a deep dish, mixing lean and fat portions.

  2. Skim the fat from the cooking liquid and boil it down.

  3. Pour the reduced liquid over the meat to fill the spaces.

  4. Place a flat cover on top and weigh it down with 12-20 pounds.

  5. Let it cool until set, then slice for serving.

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 simmering breaks down connective tissue, making it tender and sliceable.

The step that matters

Weighting the meat while it cools. Pressing the packed meat under a weight while it cools squeezes it into a compact block and lets the reduced liquid gel and bind the lean and fat portions. Skipping or loosening the weight leaves gaps and a crumbly, loose slice.

“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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