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Boiled Corned Beep

A boiled lean corned beef cooked in hot water, 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

Prepare

  1. Cut the corned beef from a cold round of beef.

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

Cook

  1. Skim the surface as needed, similar to fresh meat.

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

Serve

  1. Transfer the boiled beef to a coarse dish for cold serving.

  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.

Explore the science

What each ingredient does

Corned beef
Provides the main body of the dish, which softens into tender slices during long, gentle simmering.

The step that matters

Boil gently. A hard, rolling boil toughens muscle fibers and can leave the meat stringy. A gentle simmer lets connective tissue slowly break down, keeping the beef tender.

“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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