Boiled Corned Beef
From Observatory
1111
- Ingredients
- Corned beef (2 or 3 pounds)
- Utensils
- Saucepan
- Directions
- Put 2 or 3 pounds of corned beef into a large saucepan, and cover with cold water.
- Put the saucepan over the fire, cover it, and allow the water to come slowly to a boil.
- After boiling for five minutes, remove the surface scum, reduce the heat, cover the pan, and simmer gently for about four hours or until the meat is tender.
- Remove the saucepan from the fire, and allow the meat to cool in the water in which it has cooked. The corned beef is now ready to slice and serve—with Horseradish Sauce—or to use for hash.
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