Homemade Corned Beef (Canned Style)
A homemade version of canned-style corned beef using beef brisket and a dry curing method.
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- •1/2 Beef brisketCan use any cheap cut of beef with a good portion of fat
- •60 g Salt3% of the meat weight, use pure salt
- •5.4 g Prague powder number two0.2% of the meat weight
- •2 Bay leaves(optional)Used in curing and cooking
- 1
Cut the beef brisket into large chunks, ensuring to include all fat.
5 min
- 2
Mix salt and Prague powder number two. Sprinkle over the meat and mix well.
3 min
- 3
Add bay leaves to the meat. Place meat in a strong freezer bag, remove air, and seal.
2 min
- 4
Refrigerate the meat for 3 days, massaging the bag daily.
72h 0m
- 5
Rinse the cured meat in cold water to remove excess salt and nitrates.
5 min
- 6
Cook the meat in a pressure cooker with bay leaves and hot water for 1 hour and 20 minutes, then let it depressurize for 30 minutes.
1h 50m
- 7
Transfer the cooked meat to a baking tray, remove bay leaves, and shred the meat.
10 min
- 8
Mix hot water and meat juices with gelatin. Pour over shredded meat and mix.
5 min
- 9
Process the meat in a food processor in batches for about 10 seconds each.
4 min
- 10
Place processed meat in a container, compact it, cover with cling film, and refrigerate for at least 12 hours.
12h 0m
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