Corned Beef As Cooked and Served in America
Ingredients
Directions
Prepare
Soak the corned beef in water.
Put it in a pot with fresh cold water and bring to a boil.
Skim off any foam and simmer until tender, but do not overcook.
Cool and press
Let it cool in the cooking liquid.
Before it is completely cold, place it in a flat dish, cover with a board, and press down with a heavy weight.
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, and slow simmering turns its tough connective tissue tender.
The step that matters
Simmer until tender, but do not overcook. Simmering gently breaks down connective tissue into tender meat. Boiling hard or cooking too long tightens the muscle fibers and dries the meat out.
“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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