Boiled Corn Beef
Ingredients
Directions
Prepare
Wash the corned beef well in three or four changes of water.
Place the beef in a pot and cover it with cold water.
Cook
Bring the water to a boil and cook for 15 minutes per pound.
Tie the brisket piece of beef closely with cooking twine before placing it in the pot.
Cook vegetables separately to avoid imparting a disagreeable flavor to the meat.
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
- Main protein; long, gentle cooking breaks down its connective tissue so the meat turns tender.
The step that matters
Cook for 15 minutes per pound. Once the water boils, long cooking breaks down the tough connective tissue in brisket. Boiling hard rather than simmering gently can toughen the outer meat and make it stringy.
“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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