How to Make Corned Beef Homestyle by Bridget White Kumar

Here is an excellent home-style corned beef recipe by renowned Anglo Indian food writer and chef Bridget White Kumar. Bridget has written several books on Anglo Indian recipes, and conducts workshops and training sessions on heritage Anglo Indian dishes. 

Corned Beef or Salt cured Beef refers to Beef that has been preserved and flavored in a Brine solution. The Brine acts as a preservative. Sugar is stirred into the brine solution which prevents the meat from getting hard due to the presence of the salt. Saltpeter is also added to the solution. This helps to maintain the red coloring of the meat. (Various spices are sometimes added for flavoring as per one's choice). In the olden days, Corned Beef was always served with steamed cabbage. It was popular during both World Wars when fresh meat was in short supply and rationed. Corned Beef is usually used as a filling in sandwiches or made into a Hash with steamed vegetables.

Recipe for Homemade Corned Beef

Ingredients

2 Kg tender beef from the “Round” Portion

1 kg Table salt or powdered salt

50 grams Saltpeter / Black salt / Lime salt powdered

1 tablespoon moist brown sugar

Juice of 8 limes

2 or 3 tablespoons vinegar

Wash and dry the meat well. Puncture holes all over it. Mix the salt, saltpeter ( lime salt or black salt) and brown sugar together. Divide this mixture into 4 parts. Rub the Beef all over with one portion of the salt mixture and juice of 2 limes. Turn the beef around so that the salt solution seeps into it well. Repeat this after every 2 hours rubbing it well several times during the day. Next morning remove from the old dish and place it on another dry dish, and rub into it the second portion of the prepared salt. Let it stand for an hour or so, then pour over it the remainder of the 2nd portion of the salt solution. Repeat the rubbing two or three times during the day, turning the beef continually. On the 3rd and 4th day repeat the procedure of placing in a fresh dish and rubbing the beef well with the 3rd and 4th portions of the prepared salt solutions and lime juice. On the 5th day boil or pressure cook the meat with all the residue of the salt solution for at least 1 hour on low heat. Cool and store. Use for sandwiches etc when required.

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