Simmered Corned Beef
Recipe No. 263 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Army TM10-412 · Beef · Meat
Recipe No. 263 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Substitute 42 pounds boneless corned beef for meat in recipe for simmered meat. Increase cooking time to 4 to 6 hours or until meat is tender. Add cold water from time to time to solidify fat. Skim grease from top of water to prevent possibility of discoloration. Test each piece of meat after 3½ to 4 hours cooking; remove each piece from water as soon as it is tender to prevent overcooking as pieces of exactly the same size may vary 15 minutes in cooking time. Submerge all pieces in cold water, fat side down, at least 15 minutes to bleach and solidify fat and prevent shrinkage. Serve immediately or if it is to be held several hours, immerse in lukewarm, mildly salted water and reheat before serving.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 263, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.