Corned Beef
Ingredients
Directions
Prepare
If the beef is very salty, soak it for several hours or overnight.
Place the beef in a deep earthen dish with bay leaves.
Pour boiling water over the beef until it is covered by 1 inch of water.
Cook slowly
Cover with a plate and place in a cool oven after the noon meal.
Let it remain in the oven overnight.
In the morning, the beef will be ready for pressing.
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
- Beef
- Is the main protein that is slowly cooked until tender in the oven.
- Bay leaves
- Add a subtle aroma to the beef as it cooks in the water.
The step that matters
Covering the beef with water. The beef must stay fully submerged, as the record specifies 1 inch of water above it. Exposed meat can dry out and cook unevenly during the long, slow cooking period.
“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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