Ingredients
1 text only
Directions
Wash under running water to remove surface brine.
Cover with boiling water and simmer, allowing about 1 hour per pound,
or until a fork can penetrate to center. Always slice corned beef
very thin, diagonally across the grain. A classic accompaniment of
corned beef served hot is:
Cabbage wedges simmered with the beef the last 15 minutes of cooking.
Serve hot with: Horseradish Sauce Boiled Potatoes Gnocchi with Farina
Serve corned beef cold with: Horseradish
To press for slicing, cool the meat and force it into a deep pan;
cover and refrigerate weighted. The moisture pressed from the meat
should form a jellied coating.
After cooking corned beef as in 1, above, you may coat it with the
following glaze and bake in a preheated 350F oven for 15 minutes or
until the topping is set.
Combine and mix well: 1 tablespoon brown sugar 1 tablespoon water 1
tablespoon soy sauce 2 teaspoons paprika 1/2 teaspoon ginger
Tenderized corned beef can now be bought for oven roasting; follow
manufacturer's directions.
Posted by Stephen Ceideberg; November 18 1992.
Servings: 1 servings
Cooking Corned Beef Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Recipes as an idea can be traced far back into ancient history, at least as far back into history as the ancient Egyptians, and possibly even further than that. Having said that, mostly, these early cookbooks were just basic hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe found, according to food historians is a series of tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Moving our culinary historical trip onwards, there were a couple of interesting books which date from the 14th Century - a book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the spicy food that we all know today, but instead descriptions of the types of food prepared for the nobility of those days. Over the next few hundred years, the rich and powerful families of the West competed with each other to offer the most exotic banquets, and as a result cooks and their recipes could command a high salary. Notwithstanding that, it was during the 19th century the formal cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, verifying, and recording recipes to help cooks of their time. When we get to the 20th century, cookery books were in great demand, mostly due to increased literacy, people having more free time and having more money to spend. The arrival of TV gave us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Cooking Corned Beef recipe.
