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Boiled Corned Beep

A large pot of boiled corned beef cooked in cold water, then cooled in cold water if served cold.

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

Ingredients

Directions

  1. Place the corned beef in a large pot with cold water, using 1 quart of water for every pound of meat.

  2. Bring the water to a boil slowly.

  3. Boil the beef for 15 minutes per pound; for 12 pounds, boil for 3 hours.

  4. If serving cold, immerse the beef in cold water immediately after removing it from the pot to retain the juices.

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.

Explore the science

What each ingredient does

Corned beef
Is the main cut that is simmered until tender and sliced for serving.

The step that matters

Bringing the water to a boil slowly. Gentle heating keeps the meat from toughening and tightening. A hard, rapid boil forces the muscle fibers to contract and dries the outside, so the beef turns out chewier.

“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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