Boiled Corned Beef

Ingredients

• place corned beef
• a pint of salt
• a small pod of red pepper

Method

1. 1

   Soak corned beef overnight if very salty.

2. 2

   Cover with cold water and simmer for 4-6 hours.

3. 3

   If serving cold, let it cool in the liquor.

4. 4

   Press into a mold for slicing.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 108. The excerpt below is the record exactly as published.

BoiLeD CoRNED BEEF. Soak over night if very salt, but if beef is young and properly : corned this is not necessary; pour over it cold water enough to_ cover it well, after washing off the salt. The rule for boiling meats — is twenty-five minutes to a pound, but corned beef should be placed on a part of the stove or range where it will simmer, not boil, un- interruptedly from four to six hours, according to the size of the piece. If tobe served cold, some let the meat remain in the liquor ~ until cold, and some let tough beef remain in the liquor until the next day, and bring it to the boiling point just before serving. Sim- mer a brisket or plate-piece until the bones are easily removed, fold over, forming a square or oblong piece, place sufficient weight on “= ee) ae NE ‘> Ee 196 | age eee top to press the parts closely together, and set where it will become _ cold. This gives a firm, solid piece to cut in slices, and is a delight- ful relish. Boil liquor down, remove the fat, season with pepper or sweet herbs, and save it to pour over finely minced scraps and pieces of beef; press the meat firmly into a mold, pour over it the - liquor, and place over it a close cover with a weight upon it. When _ turned from the mold, garnish with sprigs of parsley or celery, and serve with fancy pickles or French mustard.—Mrs. 8S. H. J. Breer a La Mope. In a piece of the rump, cut deep openings with a sharp knife; - put in pieces of pork cut into dice, previously rolled in pepper, salt, cloves and nutmeg. Into an iron stew-pan lay pieces of pork, sliced onions, slices of lemon, one or two carrots and a_bay-leaf; lay the meat on and put over it a piece of bread-crust as large as the hand, a half-pint wine and a little vinegar, and afterwards an equal quantity of water or broth, till the meat is half covered; cover the dish close and cook till tender. Then takeit out, rub the gravy thoroughly through a sieve, skim off the fat, add some sour cream, return to the stew-pan and cook ten minutes. Instead of the cream, capers or sliced cucumber pickles can be added to the © gravy if preferred, or a handful of grated ginger-bread or rye bread. The meat can also be laid for some days before in a spiced vinegar or wine pickle.—Mrs. L. S. Williston, Heidelberg, Germany. BorLED BEEF TONGUE. Wash clean, put in the pot with water to cover it, a pint of salt, and a small pod of red pepper

Cook this with the app: pantry check, scaling, and the assistant.