Beef, Corned
Ingredients
Directions
Place the pickled beef in a large pot and cover it with warm water.
Bring the water to a boil, then reduce the heat and simmer gently until the beef is cooked, about 3 to 3.5 hours.
If using immediately, let the beef cool in the water to enhance the flavor and juiciness.
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
- Pickled round of beef
- Is the main ingredient, cooked slowly in water until tender.
The step that matters
Simmer gently rather than boil hard. Vigorous boiling toughens the meat and can make it dry and stringy. A gentle simmer lets the connective tissue soften slowly, so the beef stays tender and juicy.
“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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