Boiled Corned Beef

By the RecipeCafe Archives

Ingredients

• 1 piece corned beef (rattle rand or fancy brisket recommended), any size

Instructions

1. 1. Wipe the surface of the corned beef with a damp cloth to remove any brine residue. If the butcher has not already done so, tie the piece securely with kitchen twine to hold its shape during cooking.
2. 2. Place the tied beef in a large heavy pot (at least 6-qt / 5.7-L capacity). Cover completely with cold water. Set over medium heat and bring slowly to a boil — this gradual heating (a technique sometimes called 'slow-start poaching') helps draw out excess salt and scum before the proteins fully set. Allow 20-30 minutes to reach a boil for a typical 3-5 lb (1.4-2.3 kg) piece.
3. 3. Once the water reaches a full boil, maintain the boil for 5 minutes. During this time, use a large spoon or ladle to skim and discard the grey-brown foam (scum) that rises to the surface.
4. 4. Reduce heat so the liquid is at a bare simmer — approximately 180-190°F (82-88°C), with only occasional bubbles breaking the surface. Cook until the meat is fully tender: 45-55 minutes per pound (per 450 g) as a general guide, typically 2.5-4 hours for a 3-5 lb (1.4-2.3 kg) piece. Doneness cues: a long fork or skewer inserted into the thickest part meets no resistance; an instant-read thermometer reads at least 160°F (71°C) internal temperature; the meat yields visibly when pressed with tongs.
5. 5. Remove the pot from heat. Allow the meat to cool in its cooking liquid for 30-45 minutes — this resting step helps the meat reabsorb moisture and firm slightly for easier slicing.
6. 6. Lift the beef from the liquid onto a rimmed dish or plate. Cover the top of the meat with a flat plate, cutting board, or piece of parchment, then set a heavy weight (such as a cast-iron skillet or several cans) directly on top. Allow the meat to rest under the weight for at least 1 hour at room temperature, or refrigerate overnight under weight for a firmer, more evenly compressed result. This pressing step is optional but produces cleaner slices.
7. 7. Optional — layered presentation: Separate the lean meat and fat. Arrange them in alternating layers in a standard 9x5-inch (23x13 cm) loaf pan. Cover with parchment and press as above. Refrigerate until firm, then turn out and slice.