Corned Beef
Ingredients
Directions
Cook the corned beef
Wash the corned beef.
Place it in a pot with boiling water, ensuring the meat is covered.
Bring to a boil.
Skim the surface.
Cover the pot and simmer for 4 hours.
Check the meat for tenderness.
If not tender, simmer for an additional 30 minutes.
Remove the pot from heat.
Uncover the pot.
Cover with a colander.
Set in a cool place.
Reheat and serve
Half an hour before dinner, reheat the pot slowly on the fire.
Once it boils, remove the corned beef.
Serve immediately.
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
- Lower part of the round corned beef
- Is the main protein; long simmering breaks down connective tissue so the meat becomes tender.
The step that matters
Simmering until tender. Corned beef is a tough cut rich in connective tissue. Gentle simmering over several hours converts collagen into gelatin, which makes the meat tender. Checking for tenderness before removing it prevents serving tough meat. Boiling hard can toughen the muscle fibers.
“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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