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Boiled Corned Beef

A simple boiled corned beef dish prepared by simmering lean corned beef in hot water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Boiled Corned Beef

Boiled Corned Beef

Ingredients

Directions

Cook the beef

  1. Cut the corned beef into pieces.

  2. Place the beef in a pot and cover with hot water.

  3. Skim the surface as needed while boiling.

  4. Boil gently for 30 minutes per pound of meat.

Finish

  1. If serving cold, transfer the boiled beef to a coarse dish.

  2. Place a clean board on top of the meat and weigh it down.

Recipe from a historical cookbook (Internet Archive).

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

Corned beef
Provides the main meat, whose connective tissue softens into tender meat during long, gentle simmering.

The step that matters

Boil gently for 30 minutes per pound of meat.. A hard, rolling boil toughens muscle fibers and makes the meat stringy and dry. Keeping the water at a gentle simmer lets the connective tissue break down slowly and evenly.

“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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