Corned Beef

Ingredients

• the horseshoe, which is the cut next to the round steak
• should remain in the pickle three days and nights
• requires five to six hours to boil

Method

1. 1

   Boil the corned beef till perfectly tender, then let it stand in the water until cold.

2. 2

   If desired warm, return to the kettle.

3. 3

   Avoid over-brining and ensure thorough cooking.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 97. The excerpt below is the record exactly as published.

CORNED BEEF. What is generally termed the horseshoe, which is the cut next to the round steak, is ex- cellent corned. It should remain in the pickle three days and nights, and no longer. Boil till perfectly tender, then let it stand in the water in which it was boiled till cold, or nearly so. If it is desirable to eat it warm when first cooked, what remains can be returned to the kettle. One can usually buy the meat and have it corned to order, where he is in the habit of buying regularly. Meats are usually kept in the brine too long, and after- wards not thoroughly cooked, and for both these reasons, corned beef is often hard, dry and unpalatable. It requires five to six hours to boil

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