CookEat Recipe
Corned Beef and Spinach
Corned Beef and Spinach Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2881. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Select actual corned-beef raw/RTE product, follow its safe heat endpoint and brine handling; No247 spinach safely hot. Limites : Corned-beef cure strength, mass loss, twice-height pot water and finished spinach recovery remain unmeasured. Four pictured slices/three potatoes do not rescale full1361g beef/six-potato recipe.
Method
Steps
Step 1
Put 1361 g RAW uncooked cured beef NAVEL/BELLY in a pot with TWO carrots, ONE onion studded with the SAME TWO listed cloves, TWO leeks, TWO celery branches, ONE thyme sprig and ONE bay leaf. Add COLD water to TWICE the height of the beef, quantity unspecified, and ONE teaspoon pepper. Cover, bring briskly to the boil, then simmer gently for the THREE-hour guide, continuing to 71°C in the beef.
Step 2
Add SIX washed RAW UNPEELED potatoes THIRTY-FIVE minutes before the source three-hour mark; cook until tender. Remove and peel them AFTER cooking.
Step 3
Prepare FULL No 247 ONCE: trim 2840 mL loose-volume FRESH spinach and wash in THREE separate waters, amounts unspecified. Boil in the SEPARATE 3800 mL water with ONE tablespoon salt for the TEN-minute guide, then drain thoroughly.
Step 4
Lightly brown 28 g butter. Add the drained spinach, HALF teaspoon separate finishing salt, HALF teaspoon white pepper (the qualified two-saltspoon estimate) and ONE teaspoon POWDERED sugar. Toss for FIVE minutes.
Step 5
Place the actual finished spinach as a bed on a hot platter. Thinly slice the HOT cooked beef OVER it and arrange the SIX peeled cooked potatoes AROUND. Pot roots are not added as garnish; slice count and final edible mass remain unspecified.
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