top of page
1
Add the salt and the curing salt (I use Prague powder No1 for dry curing) to a small bowl and mix them together.
2
Cut the meat, including all the fat, into 6cm / 2½” cubes and get them into a large bowl.
3
Add the curing mixture and bay leaves to the meat and thoroughly mix with your hands, make sure each piece is coated with the salts.
4
Place the meat into a strong food safe zip lock bag, force as much air out of the bag as possible before sealing it.
5
Place the bag in the fridge, and leave it in there for 3 days, turning and massaging the bag at least once per day.
6
After the curing time, rinse the meat in cold water to remove any excess external curing salt and nitrates.
7
You have several options on cooking the meat, I use the No3 method, the pressure cooker.
8
Cooking Method No1: Simmer in a large pot for 2½ Hours
9
Cooking Method No2: Cook in a Slow cooker/Crockpot, for 5 to 6 Hours
10
Cooking Method No3: Pressure cooker, 1hr 20mins + 30mins self-depressurising time, making a total cooking time of 1hr 50mins
11
Once cooked, drain the meat and place it in a large dish.
12
Pull or shred the meat, this should be very easy to do as the meat is now extremely tender.
13
Heat up the water and stock (see the ingredients list) and dissolve the gelatine in it.
14
Pass the pulled/shredded meat through your food processor with the metal blade attached, and blitz it for 10 seconds, do this in about 4 passes, placing the processed meat into a large bowl each time.
15
If you don’t have a food processor, chop the meat vigorously on a chopping board using a sharp knife.
16
Pour the gelatine liquid into the processed meat, and with gloved hands, thoroughly mix it in.
17
Place the now completed corned beef into a lightly oiled container and gently compact it.
18
Level off the meat, place a piece of cling film directly onto the meat, get the lid on, refrigerate it for at least 12 hours before slicing and serving.
19
It’s great in sandwiches, but has lots of other cooking applications too, check out my many corned beef video recipes.
20
Enjoy.
Method
Ingredients
- 2kg of Beef (I use Brisket in the video)
- 60g / 2.1oz Salt, Ratio to meat 3%
- 4g / 1tsp Curing Salt (Prague powder No1) Ratio to meat 0.25%
- 6 Small Bay leaves
- 150mls Hot water
- 150mls Hot Beef or Chicken Stock
- 2 Gelatine leaves or 1tsp Gelatine granules
100% cotton Cross-Back Kitchen Apron
Blue Nitrile, Food grade, 100 disposable Gloves
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
8″ / 20cm Silicone Spatula
FEATURED PRODUCTS
Products we recommend for this recipe
bottom of page