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