{"id":6903,"slug":"boiled-corned-beef","title":"BOILED CORNED BEEF","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["corned beef","cold water","a few soup vegetables"],"ingredients_norm":["corned beef","cold water","few soup vegetable"],"steps":["Put corned beef into cold water; using enough to cover it well.","Let it come slowly to the boiling-point; then place where it will simmer only; allow thirty minutes or more to each pound.","It is improved by adding a few soup vegetables the last hour of cooking.","If the piece can be used a second time, trim it to good shape; place it again in the water in which it was boiled; let it get heated through; then set aside to cool in the water, and under pressure, a plate or deep dish holding a flat-iron being set on top of the meat. The water need not rise above the meat sufficiently to wet the iron.","When cooled under pressure the meat is more firm and cuts better into slices.","Cabbage is usually served with hot corned beef, but should not be boiled with it."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w24:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"214940941db50ce8ac41e5af070cb88333f545f02c2f1d7ec60ad1dab51d0509","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T16:56:16Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/boiled-corned-beef"}