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Cooking Boiled Beef
Boiled Beef The expression 'boiled beef' probably arises from the fact that it's easier to say than 'simmered beef' - which is what it really is. Salted, pickled and corned beef (or pork) amount to the same thing and are cooked by immersing in a bouillon (posh name for stock) which is kept just below boiling point. Cooking time varies with the size of the piece but it's going to take at least an hour and more likely two or more. The great thing is that it's pretty hard to overcook it, so making it the center of your main dish saves hugely on stress. It's also delicious. You can serve it to anyone with confidence. Nobody that I know pickles their own meat these days. Buy it from your butcher or supermarket, allowing around six ounces of meat per person. Trim the fat off. Unlike roasting you don't need any fat to keep the meat moist. Put it in a pot only slightly larger than the joint, cover with water (no salt) and bring to the boil. Then drain the meat and discard the water. Add fresh, some salt, a peeled onion into which you've stuck a couple of cloves, three or four carrots and a tablespoon of vinegar. Bring this mix to the boil and then reduce the heat to a simmer. Give it about 20 minutes to the pound and serve it with your favorite mash and greens. Oh yes, and don't forget to reduce the liquor you cooked it in to make a moistener for the meat. |
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PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
The Cool Cook
Taking the heat out of the kitchen
www.all-about-cooking.com
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