Corned Beef, and How to Cook It

No ratings yet

Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

Ingredients 8 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Select a piece of corned beef that is fat.
The plate or navel pieces are best, and should only have been in salt five days.
Put the piece in boiling water in a pot just large enough to hold it, along with an onion and a spoonful of cloves or allspice;
let it boil slowly, skimming the first half hour, if to be eaten cold.
Take it up as soon as tender, and when cool enough take out the bones and place the meat in a vessel just large enough to hold it, and pour in the fat, with sufficient hot water to cover it, letting it remain until quite cold.
[Beef tongues should be cooked in the same way, after laying in salt or strong pickle from twenty-four to thirty-six hours.]