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Tuesday, November 11, 2008

How to Make Corned Beef


Meat Material: Beef brisket, cubed 1×1/2″ or any boneless beef - 1 kg

Cover Pickle Ingredients:

  • 1 cup - Water
  • 1 Tbsp - Salt, refined
  • 1-1/4 Tbsp - Sugar, refined
  • 1 tsp - Curing salt
  • 1/4 tsp - Vitamin C powder
  • 1 tsp - Phosphate

Cooking Ingredients:

  • Add 2 cups water to the meat and cook with the following ingredients:
  • 1 tsp - Nutmeg
  • 1 tsp - Corned beef seasoning
  • 1 tsp - Garlic powder
  • 1 tsp - Vetsin*
  • 2 Tbsp - Trimix (after cooking)**
  • 2 Tbsp - Carageenan

* Add after flaking
** For every 300 grams broth add 2 Tbsp Trimix and 1 tsp carageenan previously disolved in 1/4 cup water and boil it until thickens and add it to 700 grams flaked lean meat to make 1000 grams product.

Procedure:

  1. Select good quality raw materials.
  2. Cube the meat into 1 x 1/2 inch
  3. Prepare the cover pickle (40 degree salinity)
  4. Immerse raw materials into the cover pickle.
  5. Cure at room temperature for 8-10 hours or refregerate (34-36 degreeF) for 1-2 days.
  6. Flake. Separate lean from the stock (sabaw)
  7. Pack in polyethylene bags and keep in freeze

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