Corned Beef
Ingredients
Directions
Soak the corned beef in cold water overnight.
Place the beef in a pot with plenty of water.
Cook for about 20 minutes per pound.
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 protein, and its curing salt gives it the pink colour and cured flavour.
The step that matters
Cook for about 20 minutes per pound. Simmering gently rather than boiling hard keeps the meat tender. Vigorous boiling toughens the muscle fibres and can leave the outside overcooked before the centre is done.
“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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