Corned Beef

Ingredients

• 6 pounds corned beef
• enough water to cover the corned beef

Method

1. 1

   Wash and soak corned beef in cold water for a few hours.

2. 2

   Boil in kettle with enough water for 30 minutes, then place in cooker for 5 hours.

3. 3

   Optionally, add cabbage cut into quarters.

Nutrition per serving

As published

This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 17. The excerpt below is the record exactly as published.

Corned beef 45 minutes Stew . ., 20 minutes Dried fruits.. , .10 minutes In Fireless Cooker 2-3 hours or over night 6-8 hours 4-5 hours 4-5 hours 2-3 hours Cereals that are to be served for breakfast are best when left over night in the cooker ; they are then ready to be served in the morning. Split Pea Soup. — Wash and put one pint of split peas in the kettle, add 2 pounds beef, and a few bones, half tablespoon salt, Simple Cooking of Wholesome Food for the Farm Home 29 and sufficient water to cover all ; set over the fire. As soon as it begins to boil, add a handful c'elery and 2 onions ; cook 20 min- utes, place the kettle in the cooker and cover quickly. Three hours later run the soup through a sieve into a saucepan and re- turn it to the fire. Melt a tablespoon butter, add 1 tablespoon flour, stir two minutes, add it to the soup, cook a few minutes, add the necessary salt and 1 tablespoon each of fine chopped parsley and fine chopped celery. Serve with small croutons. Corned Beef. — Wash and soak 6 pounds corned beef in cold water for a few hours. Place the kettle with enough water to cover the corned beef

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