HOMEMADE CORNED BEEF


Ingredients:

1 kg MONTEREY WHOLE BEEF BRISKET OR FLANK
4 cups water
1/2 cup salt
1/2 cup brown sugar
500 grams tablet ascorbic acid, crushed
2 tsp salitre
water to cover
1 pc bay leaf (laurel)
1 tbsp peppercorns
1 tbsp garlic, minced

Procedure:

  1. Combine water, salt, sugar, ascorbic acid and salitre. Mix well
  2. Pat-dry beef. Prick meat with an ice pick to allow brine to penetrate.
  3. Soak in prepared solution for 1 week.
  4. Discard solution and pat-dry meat.
  5. Transfer meat in a saucepot then pour in water to cover the meat.
  6. Add bay leaf, peppercorns and garlic.
  7. Allow to boil then let simmer, covered until meat is tender (about 3 hours).
  8. Sliced across the grain into 1-cm thick pieces.
If desired,
  1. Serve with boiled cabbage wedges, potatoes and carrots.
To serve,
  1. Arrange corned beef on a serving platter with cooked vegetables.
  2. Pour some broth on meat and vegetables and serve with mustard and horseradish.
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