Boiled Corn Beef
Ingredients
Directions
Place the beef in a kettle.
If the beef is very salty, cover it with cold water; if slightly corned, use boiling water.
Skim the surface while boiling.
Boil for five 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
- Is the main ingredient; its salt-curing is what the cooking softens and seasons the meat with.
The step that matters
Skim the surface while boiling. Foam and impurities rise to the surface as the beef boils; removing them keeps the broth clear and the flavour clean.
“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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