Be careful to cool the brine until it entirely cold
before using it. Allow the beef to remain in the brine for a week before
attempting to use it. Inspect it occasionally, and if it does not appear
to be keeping well, remove it from the brine, rub it again with the salt
mixture, and place it in fresh brine. Beef that is properly corned will
keep an indefinite length of time, but it should be examined, every 2 or
3 days for the first few weeks to see that it is not spoiling.
64. BOILED CORNED BEEF.--The usual way to prepare beef corned in the
manner just explained or corned beef bought at the market is to boil it.
After it becomes sufficiently tender by this method of cooking, it may
be pressed into a desired shape and when cold cut into thin slices. Meat
of this kind makes an excellent dish for a light meal such as luncheon
or supper.
To boil corned beef, first wipe it thoroughly and roll and tie it. Then
put it into a kettle, cover it with boiling water, and set it over the
fire. When it comes to the boiling point, skim off the scum that forms
on the top. Cook at a low temperature until the meat is tender enough to
be pierced easily with a fork. Then place the meat in a dish or a pan,
pour the broth over it, put a plate on top that will rest on the meat,
and weight it down with something heavy enough to press the meat into
shape. Allow it to remain thus overnight.
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