To Boil Corn Beef
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Place the corned beef in a large pot.
Cover with water and add spices if desired.
Cook
Bring to a boil over high heat.
Reduce heat and simmer for 2-3 hours until tender.
Rest and slice
Remove from pot and let rest before slicing.
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 of meat that becomes tender and flavourful through long, gentle simmering.
The step that matters
Simmer gently until tender. Boiling hard toughens the meat's proteins and can leave it stringy. A slow simmer breaks down connective tissue gradually, so the beef becomes tender without drying 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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