Corned Beef

How to make Corned Beef:

It’s easy to make your own corned beef at home. Just plan ahead.

The beef brisket will take about 3 weeks to cure. You can also use bottom round roast in place of brisket, if you wish.

 

1 kl. beef (brisket, chuck or plate)

1 tbsp. sugar

2 tbsp. salt

1/2 cup water

1/4 tsp. prague powder

1 tablet ascorbic acid (500 mg)

 

1. Wash meat thoroughly. Slice into matchbox sizes. Set aside.

2. In a bowl, mix the following: salt, sugar, and prague powder. Add water and ascorbic acid. Stir until completely dissolved.

3. Add sliced meat.

4. Cover and store in a refrigerator for at least 2 days for curing.

5. Discard water. Place cured meat in pressure cooker and add 1/3 cup water and 3 pcs. peppercorn.

6. Cook for 25-30 minutes at least 15 psi.

7. Drain. Collect meat stock. Set aside.

8. Flake meat using fork. This is ready for immediate use.

Canning/Bottling:

1. Add 1 tsp. gelatine and 1 tsp. corned beef seasoning to the meat stock.

2. Simmer for 3 minutes with constant stirring.

3. Pack flaked meat in sterilized jar and fill with hot broth.

4. Remove air spaces and seal tightly.

Process corned beef for 30 minutes.