The Horseshoe

Ingredients

• This cut of beef previously spoken of as being good corned
• must be boiled till perfectly tender, fully three and a half hours

Method

1. 1

   Boil the beef with water to cover or just enough to prevent burning.

2. 2

   Cook until tender.

3. 3

   For broth, cut meat into small pieces and remove when done.

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.

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 corned beef. If boiled gently for this length of time, it will be very tender, have a fine flavor, and cut easily and smoothly. R. THE HORSESHOE. This cut of beef previously spoken of as being good corned

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